A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.
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Herb Crusted Roast Eggplant with Ravioli
I bought some fresh ravioli for a quick weeknight meal, it’s so much better when you throw together a quick sauce instead of using pre-made, and it barely takes any time.
Ingredients:
- 1 eggplant, cut in half
- Half a bulb of garlic
- 1/2 cup chopped sage
- 2 cans of whole roma tomatoes
- 1 cup of water
- 1/4 cup red wine
- 1/8 cup brown sugar
- 1 tsp nutmeg
- Olive oil, salt and pepper
In a mortar and pestle, mash up the garlic with a bit of salt, adding the sage at the very end.
Spread about 1 tbsp on each half of the eggplant with some olive oil. Roast in the oven for about 30 minutes until golden.
In a big saucepan, saute the rest of the garlic/sage mixture in a bit of oil. Add the tomatoes, water, wine, brown sugar and nutmeg. Cook down for 15 minutes, stirring occasionally, and mash up the tomatoes with the back of a spoon before adding the fresh pasta straight into the pan. Cook for another 10 minutes, and serve with the eggplant.
