The end of August means we are flooded with eggplant and tomatoes, barely able to tread water as they pile up. So a few nights ago, I decided to reprise the Eggplant Pomadora Pasta recipe that received our double thumbs up earlier this month.
But I added a little twist, inspired by a comment Hiram made when I served Chicken Stew with Ratatouille Veggies. “This would be good with sausage,” Hiram said. “Hmm,” I thought, “maybe it would be good in Eggplant Pomadora Pasta, too.”
Turned out it was good. Really good. Really, really good. So I’m reprising the recipe for you, complete with the few alterations that turned this from a good meal to a winner-every-time meal. See what you think, and if you have a variation your family loves, please leave a comment. Food’s more interesting when it includes a new twist now and then.
Eggplant Pomadora Pasta with Sausage
2 tablespoons extra-virgin olive oil
1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
1/2 cup onions, chopped
5 tomatoes, peeled and diced
1/3 cup chopped pitted kalamata olives
2 tablespoons red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper
1 pound Italian sausage, cooked and crumbled
12 ounces pasta
Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and onions. Cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, salt, pepper, crushed red pepper, and sausage. Bring to boiling, then turn down and simmer for 1 – 2 hours.
20 minutes before serving, bring pot of water to boil. Cook pasta in boiling water until just tender, about 6 minutes or according to package directions, then drain. Serve pasta and sauce piping hot.
