Pasta a la gypsy

November 9, 2012  •  Category:

This crop of eggplants just won’t quit. A pasta dish was in order. This one was inspired by a recipe in an  ELLE cookbook  for an eggplant gratin called la Bohémienne (the gypsy). The recipe called for eggplants, tomatoes, onions and anchovies. Add whole-wheat penne in the mix and you’ve got dinner covered. INGREDIENTS: 4 to 6 servings

  • 1 lb            eggplant
  • 1 lb            tomatoes (or a large can)
  • 2                onions
  • 4                anchovies or 1 tbsp anchovy paste
  • 1 cup       cream or milk 
  • 3 cloves  garlic, mashed
  • dash        black pepper
  • 1 tbsp      hot red pepper paste (optional) or chili powder
  • 2 tbsp     fresh parsley
  • 8 oz         whole-wheat penne pasta
  • 1/4 cup  olive oil
METHOD:
  1. Peel and cut the eggplant in small chunks; sprinkle with salt, transfer to  a colander and let the brown juices come out, about 30 minutes or longer. Dice tomatoes and chop onions. Heat 1/4 cup of olive oil and fry the onions 8 minutes till soft; add the eggplants (previously wiped clean) and fry for 10 minutes; add the tomatoes and simmer the mixture gently for 20 minutes. 
  2. Mash the anchovies in the cream or milk, add the garlic and add to the eggplant mixture. Let the flavors meld for 20 minutes over very gentle heat. 
  3. Cook the pasta and drain, reserving 1/2 cup of pasta water; add the eggplant mixture, garnish with chopped parsley and serve. 

 


Comments

14 Comments  •  Comments Feed

  1. Reply

    Familycook says:

    This pasta is certainly drool worthy!

    On November 9, 2012 at 12:01 pm

  2. Reply

    Belinda @zomppa says:

    It keeps on giving – and boy is it giving nicely!

    On November 9, 2012 at 6:07 pm

  3. Reply

    T.W. Barritt says:

    Love the colors and richness of this pasta dish! Also, love the new photo of you with the quinces!

    On November 9, 2012 at 7:57 pm

  4. Reply

    Tim Vidra says:

    Ha! I too am using up the last of the eggplants! I have one large one left and will have to make this!

    On November 10, 2012 at 7:06 am

  5. Reply

    Deepshikha D says:

    Your pasta looks delicious! I also love the way you styled the pictures, the mood is perfect 🙂

    On November 10, 2012 at 11:00 am

  6. Reply

    Michelle Trudy says:

    I will definitely make this!

    On November 10, 2012 at 11:32 am

  7. Reply

    Susan says:

    Now that I know a little more about how to cook eggplant (and that I actually like it) this sounds wonderful to me! I love those rustic bowls!

    On November 10, 2012 at 1:15 pm

  8. Reply

    Nancy/SpicieFoodie says:

    Wow your pasta looks scrumptious! I love eggplants and can’t seem to find enough ways of eating it. Thanks for sharing!

    On November 10, 2012 at 3:24 pm

  9. Reply

    Anna says:

    Still eggplant season! So jealous!

    On November 10, 2012 at 7:11 pm

  10. Reply

    Oui, Chef says:

    This looks delicious and so easy, a brilliant use for your abundance of aubergines.

    On November 11, 2012 at 4:07 pm

  11. Reply

    Ilona says:

    Made it, and it is excellent! Thank you for this recipe and greetings from Hungary.

    On November 24, 2012 at 11:27 am

  12. Reply

    Eliza says:

    Yum yum! I just finished cleaning the kitchen and my husband and I have great big grins on our faces. Great dinner, thanks to you! This is a definite repeat.

    On August 3, 2013 at 6:20 pm

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