Eggplants with Peppery Tomato Sauce

December 9, 2011

Ingredients

Step 1
Roast, peel, and cut up the eggplants as in the recipe for Eggplant with Pomegranate Molasses (page 258). Turn the pieces in the juice of 1/2 lemon to prevent them from discoloring.
Step 2
Heat 2 or 3 crushed garlic cloves in 2 tablespoons extra virgin olive oil, stirring them over a medium heat for seconds only, until the aroma rises. Add 1 pound peeled and chopped tomatoes, 2 teaspoons sugar, 1 1/2 tablespoons red or white wine vinegar, salt, and 1/2 teaspoon ground chili pepper, or to taste. Cook for 10 to 15 minutes, until the mixture is reduced to a thick sauce. Toward the end, add 2 to 3 tablespoons chopped mint leaves. Let the sauce cool and pour over the eggplants. Serve cold.

Arabesque

Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.

The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.