Tuesday, May 17, 2011

Spicy Tomato Corn Sauce & Grilled Eggplant

Another not-too-remarkable, but very nice, summer pasta dish:


Put the following in pot. Bring to boil. Thicken a little if needed. That is all.

3 huge, chopped heirloom tomatoes
1 large can diced tomates
2 cobs corn, boiled & decobbed
10 sundried tomatoes, finely chopped, & their oil
Salt, sugar, lemon juice, balsamic
Cayenne to taste


Peel an eggplant, quarter it, and slice into 1/2 inch thick slices. Salt these heavily and let sit in a colander until water comes to surface - should only take 1/2 hour or so. Wipe off the salt and water thoroughly with a towel. Brush with oil from jar of sundried tomatoes. Place under broiler till highest points start to brown.

Served over campanelli.

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