This is a dish that really puts the homemade tomato sauce in a previous post to perfect use. This recipe was inspired by a dish I had a few weeks ago for lunch in Sorrento. Like so many Italian dishes the ingredients are simple but combined with care and finesse. Here you will see that I have used only one large eggplant which really makes more than enough for two people as a side dish. However you can easily alter the proportions to serve as many people as you need. Just bare in mind that you will need enough cheese and tomato sauce for each layer of eggplant that you add to this recipe. If you have any leftovers it is wonderful at room temperature or warmed with a salad of Arugula. Continue reading Baked Eggplant with Mozzarella
Following is a recipe for a very basic tomato sauce that was inspired by some strange torpedo shaped tomatoes I found earlier in the week at the market in Campo di Fiori. The vendor explained that these tomatoes were from Naples and ideal for making tomato sauce. If you feel that basic tomato sauce is not worth your time you should really reconsider and give it a shot. The wonderful thing about this sauce is that like all basic sauces it is really the foundation for whatever additional ingredients you would like to add depending on the final dish you are preparing. One further note is that I did not peel the tomatoes as I used a food mill to process the cooked tomatoes which pretty much eliminates the peel. If you are using a blender, which is perfectly acceptable, you may want to peel the tomatoes first. Otherwise just puree and pass the final puree through a china cap strainer or fine mesh strainer.