Honey Glazed Eggplant & tomato compote
Honey Eggplant: serve 6 to 8
3 long Chinese or Japanese eggplant
1 1/3 cup olive oil
¼ cup honey
3 garlic gloves with skin, lightly crushed
4 sprigs rosemary
¾ cup Marsala also great with dry sherry wine
One pinch of dry Pepperoncino
6 ripe plum or field tomato
¼ cup olive oil
2 sprigs basil
2 sprigs rosemary
2 sprigs sage
1: Bring a large saucepan of water to a boil and prepare an ice bath, Cut a small X in the end of each
tomato and drop them in the boiling water for 30 seconds. Using a slotted spoon, remove the tomatoes from the boiling water and drain, and then submerge them in the ice water until cool. Peel, core and seed the tomatoes, then cut them into quarters.
2: In a sauce pan , cook the tomatoes at medium heat to remove the tomato water, after few minutes skin out the tomato water and keep cooking until the tomatoes stop releasing water, add the herbs and olive oil and salt to taste. Simmer the tomato for 15 to 20 minutes then remove the herbs.
3: peel the eggplants, cut them 3 to 4 inch wide and trim top and bottom to be flat.
4 :in a large skillet, heat the olive oil, add the eggplant and sauté over medium high heat until dark brown color all over, about 5 minutes. Add the honey and caramelized the eggplant at high heat, after 3 to 4 minutes add the garlic and rosemary, deglaze and flambé with the sherry wine, add the pepperocino and salt. Reduce the heat to low and simmer until the eggplants are soft.
*baked eggplant not picture, we ate it too fast!
*pictured above, la pizza prosciutto
la pizza toscana
blood orange sundae with chocolate cookies