We made this delicious sauce last week at the Hill Country Casita's and it was absolutely delicious! Chef Daniele's creation reminded me of my trip to the Amalfi Coast a couple years ago. It was light, flavorful, and so easy to make! Buon Appetito!
- Crushed Italian Tomatoes (canned): 3 lb
- Eggplants: 3
- Parmigiano Reggiano or Grana Padano: 8 oz
- Mozzarella: 1.5 lb
- Baking soda
- EVOO: 15 tablespoons
- Basil: 1 package
- Salt to taste
- Garlic: 3 cloves
- Frying oil
- Mince 2/3 of the basil and the garlic cloves.
- In a saucepan, gently sautée the minced garlic with EVOO for a couple of minutes.
- Add tomatoes, minced basil, salt, a pinch of baking soda (to offset the acidity of the tomatoes), bring the sauce to boil, and cook it on medium-low heat for about 10 minutes.
- Cut the eggplants in thin discs and fry them until light brown. Dab the eggplant discs with paper towels to absorb the excess of oil from them.
- Grate the parmigiano cheese and cut the mozzarella in small cubes.
- Toss gnocchi or pasta in the sauce, add half of the parmigiano and the mozzarella cubes.
- Plate the gnocchi or pasta and top them with the rest of the parmigiano and fresh basil.