This dish was made for a ‘girfriend dinner’. T, as I call her, had just lost her sweet kitty, Patches, and since Ben was gone, I thought we’d just have a special dinner at the coffee table for the two of us. It was poignant and special, and if you want to read more about it in my blog and even watch a tribute video to Patches, then you’re in luck! I did both! Happy Clicking to Read on~
What you need:
1/3 cup bacon drippings
½ cup extra virgin olive oil (plus ½ cup for reserve drizzle)
1 tbl minced garlic
2 medium eggplants sliced and cut in medium size cubes
½ cup red wine
½ cup sour cream
26 ounces of real Italian chopped tomatoes (i.e., Pomi)
½ tsp red chili pepper flakes
1 tsp dried oregano
1 tbl minced dried onions
1 tsp sea salt
1 tsp coarse ground pepper
½ cup freshly chopped basil
½ cup fresh grated pecorino cheese
2 cups spring mix fresh lettuce leaves
What you do:
In large saucepan over medium heat, add bacon drippings and olive oil and sauté garlic until translucent. Add cubed eggplant tossing and coating with oils. The eggplant will absorb most all of this. Cook for about 3-5 minutes. Add wine slowly and incorporate into eggplant cooking another 3 or so minutes. Add sour cream and blend. Increase heat slightly and add chopped tomatoes and juice blending well and cooking about 10 minutes.
Reduce heat to medium low and add chili pepper flakes, oregano, minced dried onions, salt/pepper, basil, and grated cheese. Cover and simmer about 20 minutes stirring occasionally. About 15 minutes before serving add fresh spring mix (or your favorite, i.e., argula) and toss thoroughly into eggplant pasta sauce. Serve with your favorite pasta. Or get creative and use as a pizza sauce, topping on toasted bread slices, etc.
Like most sauces, this one is better the next day!
©2012 Alice D’Antoni Phillips Ally’s Kitchen