Japanese eggplants , trimmed and chopped
From Celebrity Pasta Lovers' CookBook.
Source and licence
From Celebrity Pasta Lovers' CookBook, printed page 12, digitised by the Internet Archive: https://archive.org/details/Celebrity_Pasta_Lovers_CookBook
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What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
Japan. Associated with Japan by a demonym leading its title: Japanese (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1/2 cup sun-dried tomatoes
- 1/2 pound fresh Mozzarella
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon each salt
- 3 tablespoons of the oil
- 1 small onion
- 1 garlic
- 1 celery
Method
- 1/2 cup sun-dried tomatoes cut into strips , plus their oil (about a 6-ounce jar) 1 quart marinara sauce (store-bought or homemade, recipe follows) 1/2 pound fresh Mozzarella, cut into cubes 1/2 cup chopped fresh basil 1/2 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 1/2 cup freshly grated Parmesan cheese Marinara sauce: 1/4 cup olive oil 1 small onion, finely chopped 1 garlic clove, finely chopped 1 celery stalk, finely chopped 1 carrot, peeled and finely chopped 1/4 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 1 (32-ounce) can crushed tomatoes 1 dried bay leaf Sauce Prep Time: 15 min.
- Cook Time: 1 hr.
- 20 min.
- Yield: 1 qt.
- Recipe Prep Time: 10 min.
- Cook Time: 30 min.
- Yield: 4 servings For the marinara sauce: In a large pot, heat the olive oil over medium-high heat.
- Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
- Add the celery, carrots, and 1/4 teaspoon each salt and pepper.
- Saute until all the vegetables are soft, about 10 more minutes.
- Add the tomatoes and bay leaf, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
- Remove and discard the bay leaf.
- Season the sauce with more salt and pepper to taste.
- (The sauce can be made one day ahead.
- Cool, then cover and refrigerate.) For the pasta dish: Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
- Drain.
- Meanwhile, heat 3 tablespoons of the oil from the sun-dried tomato jar in a large, heavy skillet over medium heat.
- Add the diced eggplants and cook, stirring occasionally, until golden, about 6 minutes.
- Add the sun-dried tomatoes and the marinara sauce and cook until heated through, about 5 minutes.
- Add the cooked pasta to the tomato sauce* and stir to combine.
- Turn off the heat and add the Mozzarella cheese, basil, salt, and pepper.
- Season with more salt and pepper to taste.
- Transfer to shallow pasta bowls, top with Parmesan cheese, and serve.