Besides food, one of the other great loves in my life is television. These two great loves are united in a great show on ABC: The Chew. Its description of a daily talk show about food may seem silly or boring, but this show is great. The hosts are a great mix of fun personalities and their themed episodes are often fun and campy. It’s a great show to watch for entertainment and great recipes and techniques.
This recipe is from the oh-so-Italian Mario Batali. Pasta is topped with a sweet and tangy tomato eggplant sauce. A definite repeat for an easy Italian dinner. Make it while watching The Chew (weekdays at noon on ABC).
2 eggplants, chopped
8 ounces linguine
1 red onion, coarsely chopped
1 cup crushed tomatoes (or substitute any tomato sauce)
1 1/2 teaspoons granulated sugar
1 teaspoon cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon anchovy paste
1/4 cup red wine vinegar
2 tablespoons capers, drained
1/4 cup currants
Salt and pepper, to taste
Preheat oven to 425°F.
Spread eggplant in a single layer on top of paper towels. Sprinkle with salt. Let stand at least 20 minutes. Pat dry. Toss eggplant with 2-3 tablespoons olive oil. Spread in single layer on baking sheet. Roast for 20-25 minutes, until tender. Set aside.
Cook pasta according to instructions. Set aside.
In a large skillet over medium heat, heat 1 tablespoon olive oil. Add onion and cook until tender, about 7-10 minutes. Add crushed tomatoes, granulated sugar, cocoa powder, cinnamon, anchovy paste, red wine vinegar, capers, and currants. Bring to a simmer and cook for 2-3 minutes. Add eggplant and cook until warmed through, 3-5 minutes. Season with salt and pepper to taste. Serve sauce over linguine