EGGPLANT LECCESE (MELANZANE MBUTTUNATE)

EGGPLANT LECCESE (MELANZANE MBUTTUNATE) image

Categories Tomato Vegetable Braise Vegetarian

Yield Makes 2 generous servings

Number Of Ingredients 8

Ingredients

2 small globe eggplants, or 1 large globe eggplant (~ 1.5 lb total)
4 cloves of garlic
1/3 cup parsely leaves
1/2 tsp crushed red pepper flakes
1 tsp salt
1/2 tsp black pepper
2 tbsp extra virgin olive oil
2 1/2 cups tomato sauce

Steps:

1. Cut off the stem of the eggplants. Slice them in half, lengthwise. Down the middle of each eggplant half, cut a lengthwise slit about 3/4 of the way through the flesh, leaving a 1/2 inch margin at the ends and tops. Peel the garlic cloves and cut them crosswise into thick slices (1/8 inch thick). Mix together the pepper flakes, salt and pepper and place in a small saucer or spice cup. 2. Holding the eggplant in one hand, with the cut side ont you palm, squeeze the sides to open the slit. Sprinkle with a generous amount of the pepper mixture and rub into the flesh. Stuff the slit with parsely leaves and the garlic slices. Press the sides back together to close the slit and make sure there aren't any protruding bits of garlic and parsely. Repeat with other eggplant halves. You should use all of the parsely and garlic, and have about 1/2 of the pepper mix left over. Reserve it. 3. Heat one tbsp of oil over a medium high flame in a frying/sautée pan with a lid, large enough to hold the eggplant in one layer. Place the eggplants in the pan, cut-side down. Fry until the eggplants are light golden, with medium brownish splotches, about 5 minutes. Turn, add the other 1 tbsp oil, and continue to fry for 2-3 minutes. 4. Lower the heat to medium low. Carefully add 2 cups tomato sauce and the remaining pepper mixture to the pan and stir around the eggplants. Pour the remaining 1/2 cup of tomato sauce on top of the cut surfaces of eggplant. Cover the pan and let simmer for 20-25, until the eggplants are very soft. Stir occasionally and make sure the eggplants aren't stuck to the bottom. 5. Serve in shallow bowls, with the tomato sauce from the pan poured over the eggplants. Garnish with a little minced parsely and a drizzle of extra virgin olive oil, if you like.