Melanzana Red Sauce

Name: Melanzana Red Sauce
Ingredients: 3 large eggplants; 2 large cans San Marzano tomatoes (with "D.O.P." certification on label); Kosher salt; 1 garlic bulb (12 cloves, sliced); Dried oregano, to taste; 2-3 Tbsp tomato paste; 1/4 cup extra virgin olive oil (no more than 1 year old)

7 ingredients•13 steps

David Rosengarten

Ingredients

- 3 large eggplants
- 2 large cans San Marzano tomatoes (with "D.O.P." certification on label)
- Kosher salt
- 1 garlic bulb (12 cloves, sliced)
- Dried oregano, to taste
- 2-3 Tbsp tomato paste
- 1/4 cup extra virgin olive oil (no more than 1 year old)

Instructions

1
Preheat oven to 350°F.
2
Poke/pierce the eggplant skins with a fork and bake for 1 hour to mature the innards.
3
While eggplants are baking:
4
Remove eggplants from oven and let return to room temperature.
5
Cut off stem portion, slice lengthwise, and scoop out innards with a large spoon. Keep it intact for easier sauté process later.
6
In a heavy stainless steel skillet, heat 1/4 cup extra virgin olive oil over fairly high heat.
7
Sauté the eggplant innards until lightly browned on both sides. Salt well. Remove to a cutting board to rest.
8
Drop garlic slices into the hot oil and slightly brown them (about 3 minutes).
9
During those 3 minutes, chop the eggplant with a knife using a chopping motion.
10
Drain off and reserve the excess oil, then add eggplant to garlic and stir to cool down the cooking garlic.
11
Add the tomato pulp to the mix, plus some tomato paste to thicken, and some dried oregano (not too much) for flavor.
12
Add reserved oil and some of the tomato juice.
13
Simmer 15 minutes for a fresher-flavored sauce, OR 45 minutes for a rich, darkened sauce.