Eggplant Tomato And Ramps Sauce Woods Gramercy Recipes

EGGPLANT WITH TOMATO SAUCE

Steps:

• Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

EGGPLANT AND TOMATO SAUCE

Steps:

• Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil.
• Add eggplant and cook about 3 minutes, until it begins to soften.
• Coarsely chop tomatoes and add them to the skillet along with the juices.
• Season with salt and pepper and simmer, uncovered about 15-20 minutes.
• Add fresh chopped herbs and serve over your favorite pasta.

EGGPLANT, TOMATO AND RAMPS SAUCE (WOODS GRAMERCY)

Steps:

• Preheat oven to 500 degrees. With fork, prick eggplant in several places to keep it from bursting; place it on a baking sheet and put in the oven. Let roast until it is thoroughly soft and skin is brown and shriveled, about 20 minutes. (Roasting the eggplant over a charcoal fire will lend a very pleasant smoky aroma to the finished sauce.) When cool enough to handle, peel eggplant, discard skin and chop flesh into rough chunks about 1/2 inch square.
• While eggplant is roasting, bring a pan of water to a rolling boil. Dip each tomato in boiling water for 15 seconds to loosen skin. Peel tomatoes, cut in half and squeeze out seeds. Finely chop tomato flesh and set aside.
• Add olive oil to skillet. Over medium heat, saute chopped ramps in the oil until softened. Remove with a slotted spoon and set aside. In remaining oil, over medium-high heat, saute chopped eggplant, stirring constantly, for about 3 minutes, until it starts to brown.
• Add reserved ramps, chopped tomatoes, thyme and basil. Toss to mix well. Add white wine. Saute over medium-high heat 5 to 7 minutes, until the sauce has amalgamated. Season with salt and pepper.
• When sauce is done, set aside but do not refrigerate. Just before serving, it may be reheated very briefly. Serve with grilled swordfish or halibut steaks or with fillets of snapper or tilefish. Garnish the sauce, if desired, with more fresh herbs, finely minced.

ROASTED EGGPLANTS AND TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
• Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
• Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
• Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

EGGPLANT AND TOMATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
• Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
• Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
• Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

TOMATO EGGPLANT BAKE

Steps:

• Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

BAKED EGGPLANT WITH MUSHROOM-AND-TOMATO SAUCE

Steps:

• Preheat broiler. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
• Preheat oven to 375°.
• Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.
• Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce.
• Cover and bake at 375° for 1 hour.
• Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.

EGGPLANT WITH TOMATO SAUCE

Steps:

• Cut eggplant lengthwise into 1/2-in. thick slices. Place on a broiler pan. Brush with butter; sprinkle with salt and pepper. Broil 4 in. from the heat for 3-4 minutes on each side or until tender. Meanwhile, heat the tomato sauce and garlic powder. Drizzle over eggplant. Sprinkle with Parmesan cheese if desired.

SAUTéED EGGPLANT AND PORK IN TOMATO SAUCE ON RICE

Steps:

• Sauté eggplant in olive oil on medium heat until slightly translucent.
• Add onion and pork, stirring until the meat is lightly browned.
• Stir in tomato paste, garlic, oregano, basil, pepper, soy sauce, brown sugar, tomatoes, and tomato sauce.
• Bring to a gentle boil, then turn down heat and simmer for at least 15 minutes.
• Place a thin layer of rice on serving plate.
• Ladle eggplant mixture on top.
• Sprinkle with Parmesan and garnish with parsley sprig.