- 2 mid-size eggplants thinly sliced
- 1 large onion sliced
- 2 long green and red peppers, thinly slices
- 1 large can chopped tomatoes, or about 5 ripe roma tomatoes
- 1 small can of tomato sauce, in case of need ( if you are not using ripe tomatoes, they will not produce much sauce, then you can add the tomato sauce to create a juicy sauce.
- 3-4 cloves garlic, crushed
- 1/3 cup fresh basil leaves
- 1 cup Olive oil
- Parmigiano cheese, grated
- ** If you like some heat in your sauce, add chopped hot chillies , red or green while cooking or right into your plate.
- 200-300 grams pasta, penne
Level of difficulty Average
Cost Average budget
In a pan saute the eggplants ( they will absorb a lot of oil,)
** You have the option of brushing or mixing the eggplant with olive oil and baking it in a hot oven until light golden)
Saute the onion in olive oil until light golden.
If using baked eggplants, then transfer them into the pan with the onions and saute.
Add the peppers and saute until cooked.
If using Roma tomatoes, cut them lengthwise and put them face down ( skin up)in the pan.
Let it cook until the tomatoes produce a large amount of juice for your sauce.
** if using a can, then add the tomatoes to the pan and stir to make your sauce.
Sauce should become thick and not watery
Can add additional olive oil if needed.
Add salt to taste
Add basil and turn the heat off
Boil a pot of water
Add salt as soon as it boils
Add pasta and cook based on package recommendations
When draining the pasta, retain a cup or more of the water just in case you need to add it to your pasta sauce. If your sauce is ever too thick , this is what you need to add to make it just right.
100 gram per person is average portion per person
Olive oil is always extra virgin, cold pressed
Peperoncino is Italian crushed red pepper flakes
Start boiling the water for the pasta before or at the same time as you start making the sauce. The pasta and sauce usually take the same time to cook. Keep some of the pasta water in case you need it for the sauce.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.