Ingredients:
2 -2 1/2 lbs fresh plum tomatoes, peeled,seeded,and pureed or 4 cups good quality canned tomatoes or 4 cups jarred italian tomato puree
1 tablespoon butter
1 teaspoon fresh ginger, minced or 1 teaspoon fresh ginger paste
1 tablespoon honey
2 tablespoons extra virgin olive oil
2 -3 small hot chili peppers, minced or pureed or 1 -2 tablespoon fresh hot chili paste or 1 tablespoon red chili pepper flakes, soaked in 1 tbs boiling water for 10 minutes ( more or less to taste)
2 cloves garlic, chopped or pureed
1 sweet roasted red peppers, mashed or pureed ( from jar is okay)
1 tablespoon tomato paste or 1 tablespoon sun-dried tomato paste
salt and pepper, to taste
1/2 teaspoon dried oregano
1 -2 tablespoon fresh basil, minced
1 lb eggplants, peeled and cubed into bite sized pieces,soaked in water to cover with 2 tsp salt for 30 minutes ( put plate on top to keep eggplant submerged)
1 clove garlic, whole ( for eggplant saute)
additional oil ( for eggplant saute)
1/2 cup fresh Italian parsley, minced
1 lb penne or 1 lb other pastas, cooked al dente
Directions:
Put tomato puree in a heavy based pot to simmer, with the butter, ginger, and honey.
In a small heavy saute pan, heat the oil, then add the hot chili (or paste or flakes).
Add the garlic, sweet pepper, and tomato paste, and saute a few minutes, mashing mixture as you cook, being careful not to scorch it.
Remove from heat and add to simmering tomatoes.
Add oregano and basil, and taste for salt and black pepper.
Also taste for heat quotient- if sauce isn’t hot enough for your taste, add more hot chili now.
Remember that the heat will temper a bit as the sauce cooks, and will be further diluted with the addition of the eggplant and pasta.
Continue to simmer sauce, stirring occasionally, for 1 and 1/2 to 2 hours total cooking time.
If using eggplant: Drain cubes after 30 minutes and rinse in colander.
Lightly squeeze the cubes with your hands to remove moisture and pat dry with paper towel.
Sprinkle some olive oil on your hands and toss the cubes, coating them with the oil- this initial coating helps prevent the eggplant from absorbing too much oil in the saute pan.
Heat saute pan, add some oil to coat bottom, and add the whole garlic clove.
When clove sizzles, swirl it in pan, and then add eggplant.
Saute on high heat, tossing frequently, until golden.
Add cooked eggplant to sauce in the final 15 minutes of cooking, along with the parlsey.
Serve over cooked pasta.
Servings: 4-6
Time preparation: 10 min.
Time total: 130 min.