I'm back from my fantastic weekend at the beach. After two days of indulgences, I think today is a good day to keep things a little bit light.
- 1 beefsteak tomato
- 2 cloves of garlic, minced
- 4 thin, long pieces of eggplant
- pinch of crushed red pepper
- 1/4 c. yellow onion, diced
- 1 tsp. dried oregano
- splash of red wine
- 1 T. tomato paste
- 5-6 basil leaves, rolled up and cut into strips
- olive oil
Preheat the oven to 375 degrees.
Lay a wire cooling rack on top of a cookie sheet. Cut the tomato into thick slices and scatter them over the pan. Drizzle with olive oil, season with salt and pepper, and transfer the sheet to the oven. Lay out the eggplant slices on a cutting board and sprinkle them lightly with salt. This will help to draw some of the moisture out.
After 30 minutes, removed the baking sheet. Drizzle the eggplant with olive oil, season with pepper, and add the slices to the baking sheet. Return to the oven for another 30 minutes.
When you are nearing the end of the cook time, heat 1 T. of olive oil in a skillet. Add the onion, season with salt, and let it cook for 6-7 minutes. Add the garlic and stir for a minute longer. Add in the tomato paste and stir it to wake up the flavor. Next add the crushed red pepper and oregano. Deglaze the pan with the red wine.
By this point, you should be able to take the vegetables out of the onion. Roughly chop the tomatoes and add them to the sauce. Stir to combine and use a wooden spoon to continue breaking up the tomatoes. Taste the sauce and add salt and pepper to taste.