Tuesday, August 20, 2013

Spaghetti with Spicy Ragù and Roasted Eggplant +1 焼き茄子入りスパイシーラグーのスパゲティ(+1)

Bought a huge eggplant (as large as a small pineapple) on a whim - had to think for a while about what to do with it, but came up with this vegetable-heavy yet hearty pasta sauce.


Cut up the eggplant into bite sized chunks, sprinkled some salt and pepper on them, then roasted them in an oven on an ovenproof pan coated with a thin layer of olive oil for 10-15 minutes. This extra step allowed me to avoid the eggplant from getting too soggy with oil (which would've happened if I cooked it with the other vegetables in the sauce).


Meanwhile, in a deep pot, started making the ragù by sautéing some mirepoix (mix of chopped onions, celery, and carrots) in olive oil over medium heat adding some finely chopped garlic halfway. Once the vegetables were nicely browned and soft, added some italian spicy sausages removed from the casing, and continued sautéing until everything was nicely mixed and the sausages were browned. Added a dash of red wine to the mix, mix and cook until evaporated, then added a large can of crushed tomatoes and lowered the heat to simmer for 30 minutes or so.


To finish, add the eggplant to the ragù, mix and season to taste, then serve over spaghetti cooked to al dente with a sprinkling of chopped parsley and grated Parmigiano-Reggiano.

Baked Rigatoni with 4 cheeses and an eggplant-tomato ragu ナスのミートソースとチーズの焼きリガトーニ
Now for the "plus one" - Had a lot of leftover sauce so made this casserole a few days later. Mixed the sauce with cooked rigatoni (any macaroni-type pasta would do), and some asparagus cut into small pieces, placed in a casserole lined with butter, added a mix of cheeses (used Cheddar, Gruyère, Swiss,  and Gorgonzola), then sprinkled with a mix of breadcrumbs, chopped parsley, and grated Parmigiano-Reggiano. Baked in an oven until golden brown. You guessed correctly - another dish making use of leftovers!


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