Cooking with Auntie Mary
Cooking with family is one of the most rewarding experiences, especially when a number of different generations are in the kitchen cooking together. Today, spaghetti bill-brungiel with Auntie Mary. This is a rich tomato sauce with fresh plum tomatoes, eggplant and anchovies. While many may not enjoy the saltiness of anchovies, they are the secret ingredient in this recipe, adding a depth to this dish that enhances the tomato sauce.
Eggplant Spaghetti (Spaghetti bill-Brungiel)
Alcohol Pairing: Malbec
What do you Need
5 cloves of chopped garlic
1 apple, chopped
2-3 tablespoons of olive oil
1 c cold water
8 plum tomatoes, boiled and peeled
4 tablespoons of tomato paste
1/3 c black olives, whole
4-5 anchovies, roughly chopped
3 small eggplants, thinly sliced
1 tsp. fresh mint, chopped
1 tsp. fresh basil, chopped
1/2 tsp. fresh oregano, chopped
1/2 cube fish stock
1 pkg. of spaghetti
How to Make it Happen
1. In a large saucepan, add chopped garlic and apple together and sauté with olive oil on medium heat for ten minutes until the apple is tender.
2. Thinly slice three eggplants into quarter-inch pieces and set aside.
3. In a separate pan, bring eight plum tomatoes to a boil and remove from heat. Strain the tomatoes and carefully remove the skins. Slice the tomatoes in half and add to the apple and garlic mixture.
4. Next, add water, tomato paste, sliced eggplant, black olives and anchovies and let simmer for 1 hour on medium heat, stirring occasionally.
5. Once the sauce becomes thick, add the fish cube and freshly chopped herbs and stir until it is well incorporated in the sauce. Continue to cook on medium heat for an additional 10-15 minutes.
6. Bring a pot of salted water to a boil and cook the spaghetti, following the directions provided.Once the spaghetti is cooked, drain and pour one teaspoon of olive oil to prevent the spaghetti from sticking. Plate the spaghetti and add the tomato sauce with fresh basil or mint to garnish.