I had this eggplant pasta sauce for lunch a few months ago and made a mental note to try it once… but I never did. That was until my mom made it 2 weeks ago when I was spending the weekend there.
So last week, with fresh eggplants and basil in my market basket, I finally tried it and it was absolutely delicious. You can actually also use it cold to make bruschetta (instead of tomatoes), or simply as a starter over sliced mozzarella… heaven!
Sugo alle melanzane
1 big or 2 medium eggplants
1 can of peeled tomatoes
2 garlic cloves
3 table spoon cane sugar (this is very important, it’ll bring the tomato flavor out)
salt and pepper to taste
Olive oil (enough to have about 2 cm in the pan, the eggplant need to be fried)
Cut the eggplant in cubes, sprinkle with salt and set aside for 30 minutes. Wash the eggplant carefully, dry them on a kitchen towel.
Heat the olive oil and add the peeled and crushed garlic cloves, after 2-3 minutes, add the eggplant, turn heat down and let cook for about 10 minutes. Add the tomatoes and sugar, cook for 5 minutes and then add the rest of the ingredients (pepper, salt, oregano), taste it and rectify the seasoning if needed.
If you serve it with pasta, cook it until it’s al dente and add the pasta to the sauce for another 1-2 minutes, serve immediately.