Guest guest Posted April 28, 2001 Report Share Posted April 28, 2001 Maybe you could "sneak" this recipe onto your husbands plate. I doubt that he'd even know that this recipe had Eggplant in it. I've made it several times and love it! It's not QUICK, but it's worth making. MACARONI WITH EGGPLANT MEATBALLS 3 Tbsp. Olive oil 3 cloves garlic, minced 1 eggplant (about 12 ounces), peeled and diced 1 to 2 Tbsp. Water 1 1/4 cups fresh bread crumbs 1/2 cup minced fresh Italian parsley leaves 1/2 tsp. Fine sea salt 1 1/2 tsp. Dried oregano 2 large eggs, slightly beaten 1/2 cup freshly grated Pecorino cheese (or parmesean) 1/4 cup vegetable oil 3 cups Tomato and Basil Sauce kept hot 1 pound macaroni Tomato and Basil Sauce: 5 pounds ripe plum tomatoes or three 28-ounce cans crushed plum tomatoes with their liquid 1/2 cup extra virgin olive oil 2/3 cup diced onion 3 cloves garlic, minced 1 1/2 cups dry red wine 1/2 cup sugar 1 Tbsp. Fine sea salt or to taste Freshly ground black pepper to taste 6 to 8 large sprigs fresh basil Heat the olive oil in a large nonstick skillet or saucepan and slowly cook the garlic over medium heat until golden. Add the eggplant and 1 tablespoon of the water, cover, and steam the eggplant over low heat until very soft, about 10 minutes. Add the remaining water only if the eggplant begins to stick to the skillet. Stir the eggplant occasionally while it cooks. Set the eggplant aside and let it cool. Combine the bread crumbs, parsley, salt, oregano, eggs, and cheese in a large bowl. Stir in the eggplant, mix well, and let it stand for 20 minutes. Scoop small amounts of the mixture into your hands and form meatballs the size of a small egg. There should be enough to make about eighteen. Heat the vegetable oil in a large sauté pan over medium-high heat, then fry the meatballs, turning them occasionally so they brown evenly, or bake them in an oiled casserole dish in a preheated 350°F oven until browned, 10 to 25 minutes. Transfer the meatballs to the tomato sauce and keep hot. Cook the macaroni according to the directions. Drain and place the macaroni in a serving dish. Mix with some of the tomato sauce, then arrange the meatballs and sauce on tip of the pasta, and serve immediately. Pass additional cheese for sprinkling on top. Tomato and Basil Sauce: If using fresh tomatoes, core them, cut them into coarse chunks, and puree them in a food processor, blender, or food mill until smooth. Strain the fresh or canned tomatoes through a fine sieve to remove the skins and seeds. Set aside. Heat the olive oil in a large pot and cook the onion over medium heat, stirring, until soft. Add the garlic and cook, stirring occasionally, until it becomes soft. Do not let the garlic brown or an acrid taste will be imparted to the sauce. Pour in the tomatoes and wine and stir to combine. Add the remaining ingredients, reduce the heat to low, and simmer until thickened, about 15 minutes. Tips: When forming the meatballs, wet your hands occasionally to prevent the mixture from sticking. ~LISA You don't stop laughing because you grow old, you grow old because you stopped laughing Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2001 Report Share Posted April 28, 2001 Hello OH*MY*GOD!!! That sounds *so* good!!!!!!!!!!!!!! Next weekend we have NO plans and I'm gonna make it. Not gonna tell hubby a thing, just gonna feed it to him!! <grin> I'll let you know how it goes. --zannie www.zannie.com usadecoswap ! I am, of course, a lying misogynistic script-kiddie who wouldn't know ! piece of decent Perl code if it jumped up and down in front of me ! waving a sign saying " Look! I'm a well-written piece of Perl code " . It's true -- I once bought a piece of decent Perl code, from a reputable dealer, 'cause like, I couldn't write one, and I gave it that very sign, a plane ticket to England and some pocket money, and I told it to find Dave and jump up and down and wave the sign and to send word back if Dave ever figured out what it was. Well, I never heard from that code again so obviously Dave doesn't have a clue. My friends suspect that it was a far cleverer piece of code than I'd imagined and that it traded in its ticket and is now sipping umbrella drinks on a beach in Tahiti, but I don't think so ... I think it's jumping up and down in front of Dave right now ... Saturday, April 28, 2001, 12:30:29 PM, you wrote: Aac> Maybe you could " sneak " this recipe onto your husbands plate. I doubt that Aac> he'd even know that this recipe had Eggplant in it. I've made it several Aac> times and love it! It's not QUICK, but it's worth making. Aac> MACARONI WITH EGGPLANT MEATBALLS Aac> 3 Tbsp. Olive oil Aac> 3 cloves garlic, minced Aac> 1 eggplant (about 12 ounces), peeled and diced Aac> 1 to 2 Tbsp. Water Aac> 1 1/4 cups fresh bread crumbs Aac> 1/2 cup minced fresh Italian parsley leaves Aac> 1/2 tsp. Fine sea salt Aac> 1 1/2 tsp. Dried oregano Aac> 2 large eggs, slightly beaten Aac> 1/2 cup freshly grated Pecorino cheese (or parmesean) Aac> 1/4 cup vegetable oil Aac> 3 cups Tomato and Basil Sauce kept hot Aac> 1 pound macaroni Aac> Tomato and Basil Sauce: Aac> 5 pounds ripe plum tomatoes or three 28-ounce cans crushed plum tomatoes with Aac> their liquid Aac> 1/2 cup extra virgin olive oil Aac> 2/3 cup diced onion Aac> 3 cloves garlic, minced Aac> 1 1/2 cups dry red wine Aac> 1/2 cup sugar Aac> 1 Tbsp. Fine sea salt or to taste Aac> Freshly ground black pepper to taste Aac> 6 to 8 large sprigs fresh basil Aac> Heat the olive oil in a large nonstick skillet or saucepan and slowly cook Aac> the garlic over medium heat until golden. Add the eggplant and 1 tablespoon Aac> of the water, cover, and steam the eggplant over low heat until very soft, Aac> about 10 minutes. Add the remaining water only if the eggplant begins to Aac> stick to the skillet. Stir the eggplant occasionally while it cooks. Set the Aac> eggplant aside and let it cool. Aac> Combine the bread crumbs, parsley, salt, oregano, eggs, and cheese in a large Aac> bowl. Stir in the eggplant, mix well, and let it stand for 20 minutes. Scoop Aac> small amounts of the mixture into your hands and form meatballs the size of a Aac> small egg. There should be enough to make about eighteen. Aac> Heat the vegetable oil in a large sauté pan over medium-high heat, then fry Aac> the meatballs, turning them occasionally so they brown evenly, or bake them Aac> in an oiled casserole dish in a preheated 350°F oven until browned, 10 to 25 Aac> minutes. Transfer the meatballs to the tomato sauce and keep hot. Aac> Cook the macaroni according to the directions. Drain and place the macaroni Aac> in a serving dish. Mix with some of the tomato sauce, then arrange the Aac> meatballs and sauce on tip of the pasta, and serve immediately. Pass Aac> additional cheese for sprinkling on top. Aac> Tomato and Basil Sauce: Aac> If using fresh tomatoes, core them, cut them into coarse chunks, and puree Aac> them in a food processor, blender, or food mill until smooth. Strain the Aac> fresh or canned tomatoes through a fine sieve to remove the skins and seeds. Aac> Set aside. Aac> Heat the olive oil in a large pot and cook the onion over medium heat, Aac> stirring, until soft. Add the garlic and cook, stirring occasionally, until Aac> it becomes soft. Do not let the garlic brown or an acrid taste will be Aac> imparted to the sauce. Pour in the tomatoes and wine and stir to combine. Add Aac> the remaining ingredients, reduce the heat to low, and simmer until Aac> thickened, about 15 minutes. Aac> Tips: Aac> When forming the meatballs, wet your hands occasionally to prevent the Aac> mixture from sticking. Aac> ~LISA Aac> You don't stop laughing because you grow old, Aac> you grow old because you stopped laughing Quote Link to comment Share on other sites More sharing options...
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