lindsay: would you like to try some of this? buster: [tasting] so watery…yet there’s a smack of ham to it. lindsay: …it’s hot ham water! — in warren, john and i drove by a place called “ham king II.” unfortunately for our curiosity, but more […]
yeah, that was just my ploy to get you to read this. while i did just take a swig of milk that turned out to be curdled (really, whole foods? after a week?), this post is really about caramel. but first, let me tell you […]
fettuccine with eggplant in a tomato-onion cream sauce
1 28-oz can whole tomatoes
3 onions, halved and sliced
1 medium eggplant, cut into 2″-3″ long strips
2T olive oil
1/4c cream
1/2c parmesan cheese, grated
salt to taste
1 lb fettuccine
[1] heat oil in a large skillet. add onions and cook until translucent. add eggplant and cook about 6 minutes, until mostly translucent.
[2] add juice from whole tomatoes, then cut up tomatoes in larg-ish pieces and add to pan. let simmer 10-15 minutes, until eggplant is completely translucent and tender. meanwhile, make fettuccine.
[3] when eggplant mixture has thickened to the consistency of a thick soup, add cream and salt to taste.
[4] toss with pasta and parmesan cheese. add more parmesan cheese if desired.
[serves 4]