My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Monday, February 27, 2012

Roasted Pine Nut and Eggplant Sauce

Is it just me or has this been a busy month! Groundhog Day, Valentine's Day, Presidents Day, Mardi Gras (Fat Tuesday), Shrove Tuesday (Pancake Day), Ash Wednesday and the beginning of Lent. Just when I thought I had covered everything I have one more, Edie's birthday. Please don't tell her it's not a national holiday, she's been celebrating all month. Her favorite food group is Italian, so this one's for Edie. This is one of my favorites. I don't know if it's Italian or not, but with eggplant, pine nuts and pasta it has to be close. Happy Birthday girlfriend. I have no idea what I would do if I didn't have you to annoy.

Roasted Pine Nut and Eggplant Sauce
4-6 servings
print recipe

1 large eggplant, peeled and diced
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups diced tomatoes, peeled and seeded (or 2 14-ounce cans diced tomatoes)
3/4 cup red wine, the rest for dinner
2 tablespoons minced fresh basil
1/2 cup pine nuts



Place eggplant in a strainer and lightly sprinkle with salt. Set aside to drain excess liquid for up to an hour.

Heat a large pot over medium heat; and add the olive oil and onions and cook until translucent.

Add the eggplant, garlic, salt and pepper and brow the eggplant.

Add the remaining ingredients except the pine nuts

Simmer 30 minutes.

While the sauce is simmering place the pine nuts in a saute' pan and roast over medium heat until they are golden brown, stirring often, about 5 minutes.

When you are ready to serve, wither stir in the pine nuts or sprinkle them on top.

Serve with your favorite pasta.

6 comments:

  1. Thank you for including my birthday with all those others important events and holidays! You have really bursted my bubble cause I really did think my birthday was a national holiday. Aren't the banks and post offices closed? I must have been living under a rock.....I love the recipe! Now maybe Larry will look at the blog and he'll have it ready for supper. ;) I love you!

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  2. What fabulous timing! How did you know I had an eggplant on my counter I bought on sale at Kroger the other day?

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  3. This sounds absolutely DELICIOUS! I am an eggplant fan!

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  4. We just made eggplant parm and it was yummy!!! This sounds delicious, Bev!...:)JP

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  5. Sounds good and I am an eggplant lover.

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