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P Eggplant, La Tavernetta Style

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Makes: 4 servings adjust

Directions

Ingredients

  • 2 pounds Eggplant, the smaller the better

Step 1

Cut eggplant into pieces about an inch or two long and no more than a half-inch wide; each piece should have a bit of skin and a bit of flesh. (If eggplant are small, cut them first in long strips, then cut them crosswise. If large, you may end up discarding or reserving the fleshy, seedy center.)

Ingredients

  • 12 cup Olive Oil
  • Salt and Pepper

Step 2

Put 1/3 cup oil in a skillet over medium heat; a minute later add eggplant. Cook, stirring occasionally, and seasoning with salt and pepper until very soft, about 20 minutes.

Ingredients

  • 3 cloves Garlic, slivered
  • 12 Cherry Tomatoes, halved, or a couple plum or medium-size regular tomatoes, cored and chopped
  • 1 cup Fresh Basil

Step 3

Meanwhile, put remaining oil in a small saucepan over medium-low heat. Add garlic and cook until it colors slightly. Add tomatoes and about 2/3 of the basil, raise heat to medium, and cook, stirring occasionally, until mixture is saucy, about 15 minutes. Season with salt and pepper.
 

Step 4

When both sauce and eggplant are done, combine them. Serve hot, warm or at room temperature, or over pasta, garnished with remaining basil.
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