Thank you Claire's Corner Copia cookbook for this awesome sauce recipe. It's perfect for a summer garden that includes eggplant, tomatoes, parsley and basil!!
Corner Copia Claire's grandma from Sicily serves this over fresh fettucine.
1/2 c. + 2 T. olive oil
6 large cloves garlic, chopped or pressed
2 medium eggplants, peeled & chopped (about 1" dice?)
1/4 c. water
1/4 - 1/2 tsp. crushed red pepper flakes
1/2 tsp. dried oregano
2 28-oz. cans whole peeled tomatoes (TJs is good), or 6-8 fresh peeled tomatoes, coarsely chopped
1/2 c. chopped flat-leaf parsley
salt to taste
1 tsp. black pepper
1/4 c. chopped fresh basil
1. Heat oil in heavy pot over low heat. Add garlic and eggplant. Cook for 10 minutes, stirring frequently. The oil might get all soaked up by the eggplant; you can add a little bit more if it starts to get scorchy.
2. Add water, red pepper flakes and oregano. Cover, bring to a low boil and cook for 15 minutes, stirring frequently.
3. Add tomatoes, parsley, salt, pepper and basil. Simmer uncovered about 40 minutes, stirring frequently, until the eggplant is tender and the sauce is thick. Taste for seasoning.