This year, my basil plants ended up a bit pathetic, but the oregano grew like gangbusters. It’s not quite traditional, but I used it in my pesto recipe and it turned out really well! I made three batches over the summer. I oversalted one of them, but once I combined it with the others it evened out. In all I have about four cups, which will be plenty for over the winter.
(Sorry, I’m dealing with a cold and don’t have a lot of energy for things.)
1 to 1 1/2 pound eggplant, peeled and cut into roughly 1-cm cubes
1 medium onion, chopped
3 cloves garlic, minced or put through a garlic press
1/4 cup red wine
1 28-oz. can Trader Joe’s whole peeled plum tomatoes with basil, undrained
1/4 tsp dried oregano
1/4 tsp red pepper flakes
Salt and pepper, to taste
Grated parmesan and chopped fresh parsley, to serve
Salt the chopped eggplant liberally and place in a colander. Allow to sit for a half hour, then dry with a paper towel. Set a large saucepan over medium heat and add the oil. When hot, add the eggplant and cook, stirring, until the pieces have softened and taken on some color, 5-7 minutes. Remove from pan.
If the pan is looking dry, add some more oil. Add the onion and cook for about 5 minutes, or until the pieces have turned translucent. Add the garlic and cook for about thirty seconds to a minute, being careful not to burn it. Add the wine and scrape up any fond from the bottom of the pan. Stir in the tomatoes and all the sauce from the can. Use a spatula or wooden spoon to break up the tomatoes. Return the eggplant to the pan. Add the spices. Simmer for ten minutes or up to an hour or until however long it takes you to get the pasta done (could be no time at all if you timed it well, however, taking a little simmer time to let the flavors meld is always a good idea). Serve atop pasta with parmesan and parsley.