Francis Lam’s genius technique for silky and delicious pasta sauce is simple: simmering down eggplant in olive oil flavored with various aromatics like garlic, thyme, or oregano. The aubergine soaks up all savory notes and gets mushed down after cooking further in a bit of water or broth for a velvety consistency that’s perfect with noodles. This basic method can be applied to just about any vegetable! GET THE RECIPE ►► https://f52.co/3f6i498PREP TIME: 25 minutesCOOK TIME: 25 minutesSERVES: 4 as a main course, 6 as a starterINGREDIENTSSalt1 pound (450 grams) eggplant, cut into ½-inch (1.3-centimeter) slices1/3 cup (80 milliliters) extra-virgin olive oil, plus more to finish3 garlic cloves, lightly smashedLeaves from 2 sprigs thyme or oregano, chopped1 cup (240 milliliters) stock or water (Lam even uses water leftover from cooking lentils)1 pound (450 grams) long pasta (spaghetti, linguine, whatever floats your boat)2 tablespoons minced sun-dried tomatoes6 leaves basil, cut into a chiffonadeFreshly ground black pepperRecipe from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook, Ten Speed Press (April 2015). —Genius RecipesSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
