Serve this as a side or over pappardelle noodles or with crisp sautéed gnocchi. This could also be served over slices of sturdy grilled bread as bruschetta. Also, it is good hot or room temperature.
INGREDIENTS:
2 medium eggplant, cut into ¾ inch cubes
3-4 cups firm button mushrooms, cut into ¾ inch wedges
4 cups tomatoes, seeded and cut into ¼ inch dice
1 small onion, cut into fine dice
2 cloves garlic, peeled and minced
1 tablespoon fresh marjoram, finely chopped (if you have it)
10 basil leaves, cut into fine chiffonade
Salt and pepper to taste
Olive oil as needed
½ cup red wine
Water as needed
METHOD:
Put the eggplant into a large strainer or colander in the sink, and salt lightly over all. Allow to drain for 20 minutes or so, then pat dry with paper towels or a clean kitchen towel. When dry, place the eggplant into a large non-reactive bowl and spray all over with oil. Season with pepper.
Heat a large sauté pan over medium-high heat. Film generously with oil and get oil quite hot, almost smoking. Carefully add eggplant to the pan. Do not crowd it, and allow space between the cubes. Cook, tossing until the cubes are golden all over, but do not cook all the way through. Remove to the colander when cooked and continue as above for the rest of the eggplant.
While the eggplant cooks, put the mushrooms in the non-reactive bowl and spray generously with oil all over.
When the eggplant is all cooked, make sure there is oil on the pan bottom and it is warm. Add the mushrooms and toss to coat with the oil and sauté until they are colored on all surfaces. Season with salt and pepper and cook until tender, and add half the red wine. Cook the mushrooms until tender all the way through and the wine has been absorbed. Remove to the colander with the eggplant.
Add the onions to the pan, season with salt and pepper, and cook until the onions are quite tender. Add the garlic and the marjoram if using and stir until fragrant.
Add 3 cups of the tomatoes and half the basil. Sauté 1 minute, then add the rest of the wine. Sauté until the tomatoes render down to a sauce-like consistency. Taste for seasoning. Add salt and pepper if needed, or a touch of sugar if the sauce is acidic, or a splash of red wine vinegar if the sauce tastes flat.
Add the mushrooms and eggplant to the pot, and gently stir in. Add any juices that may have accumulated, stir in, then add the tomato dice to the pot with the rest of the basil. Gently stir, then cook just long enough to heat the eggplant and mushrooms through, but not so long the last addition of tomato starts to cook and lose shape and vibrancy.
Serve hot or room temperature.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
