L'Italo-Americano

THURSDAY, JULY 8, 2021 www.italoamericano.org 26 L'Italo-Americano E ggplants are a summer staple in our home. I don't cook egg- plants in winter as they are likely to have b e e n g r o w n i n a g r e e n - house, and I find them gen- e r a l l y t o b e s p o n g y a n d s l i g h t l y b i t t e r . H e r e i n Umbria, field grown, deli- cious, Sicilian eggplants turn up at the farmers mar- kets in the early summer and they are available well into September. There are so many vari- eties and so many ways to c o o k t h i s f a b u l o u s v e g - etable. At the beginning of the season, the deep purple oblong eggplants are great for parmigiana. They are followed by the light purple round eggplants which are wonderful grilled or baked. Later in summer, the small Japanese-style ones make their appear- ance, while by fall, the sea- son concludes with the pret- ty striped eggplants. Regardless of the variety, m a k e s u r e t o b u y t h e m fresh, with the stem still g r e e n . T h e y s h o u l d f e e l heavy for their size. Pick them with a smooth and shiny skin, firm but not rock hard, and not too large as perfect balance of savory and sweet that makes this dish so mouth-watering. Use olives if you don't eat fish, and maybe a sprinkle of finely chopped sundried tomato as a flavor enhancer. S e r v e d w i t h a s l i c e o f crunchy bread, this is a per- fect meatless meal. You can also serve the roasted egg- plants as an appetizer, or cut them into squares and serve as an aperitivo. Ingredients (serves 4 as an appetizer or light meal) 4 eggplants 250 g (8 oz) soft fresh mozzarella, thinly sliced 3 - 4 a n c h o v y f i l l e t s packed in olive oil 1 1 / 2 t e a s p o o n s d r i e d oregano 2 g a r l i c c l o v e s , f i n e l y minced 400 g (14 oz) can of plain crushed or diced tomatoes one handful fresh whole basil leaves extra-virgin olive oil salt and black pepper Preheat the oven to 200C (390F). Wash the eggplants, remove the stalk then cut them in half lengthwise. Use a sharp knife to make sever- al parallel incisions in the cut side of each eggplant h a l f , w i t h o u t c u t t i n g through to the skin. Repeat at an angle to obtain a dia- m o n d - s h a p e d o r g r i d - shaped pattern. Sprinkle the cut side with salt and place the eggplants in a colander with the cut side down for a couple of hours. The salt will draw away the excess liquid and any bitterness. When ready to bake, squeeze gently to r e m o v e a n y r e m a i n i n g moisture, then pat dry. Transfer the halved egg- plants, cut-side up, to a bak- ing sheet lined with parch- they might be full of seeds. This recipe uses a combi- nation of flavors which, save for the anchovy, is similar to a classic eggplant parmi- giana but lighter and quick- er to prepare. You can use a variety of toppings if you l i k e : a d i f f e r e n t c h e e s e , t o a s t e d b r e a d c r u m b s , olives, or capers. I recommend being cau- t i o u s w i t h t h e a n c h o v y , don't use too much or too little, as you will miss that ment paper. Brush them with olive oil and sprinkle lightly with oregano, salt and pepper. Roast for 35 to 40 minutes, or until the f l e s h b e c o m e s s o f t a n d lightly browned. M e a n w h i l e , s a u t é t h e finely minced garlic cloves in a tablespoon of olive oil in a shallow pan over a low heat until fragrant, 30 sec- onds to 1 minute. Add the crushed tomatoes, basil, a sprinkle of salt and black pepper and cover. Simmer f o r 1 0 m i n u t e s o r u n t i l slightly thickened. When the eggplants are ready, spread the tomato sauce over the cut sides, top with the mozzarella slices, basil leaves, 2-3 tiny pieces of anchovy per halved egg- plant, sprinkle again with oregano, and season with salt and pepper. Bake for 5 to 10 minutes until the moz- z a r e l l a i s m e l t e d . S e r v e warm or at room tempera- ture with crusty bread. L e t i z i a M a t t i a c c i i s a c o o k b o o k a u t h o r a n d owner of Alla Madonna del Piatto Cooking School and A g r i t u r i s m o i n A s s i s i , Umbria, https://incam- pagna.com. This recipe has been previously published in Mrs. Mattiacci cookbook entitled Festa Italiana. LETIZIA MATTIACCI Baked eggplant marinara (Photo: Letizia Mattiacci) Eggplants marinara, a different way to enjoy your favorite summer vegetable LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES

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