I came across this recipe and had a bunch of pasta already in the pantry so I went with it and am so happy I did. This recipe made a whole lot more than my box of pasta needed so now I’m thinking I might ribbon some zucchini toss it in pesto and serve a dollop of the ragù on the side.
The Recipe Calls for
First, chop the eggplant into 1 inch pieces, salt, and allow to “sweat” in a colander for about 30 minutes. Now as to whether or not “sweating” your eggplant actually does anything is up for debate. As far as I understand larger eggplants tend to potentially be bitter, salt draws water from the eggplant and with it the bitterness — I was using a large eggplant — hence I sweat the thing.
Next, heat the oil in a non stick skillet. Sauté the onions and garlic until the onions appear translucent. Add the rinsed eggplant and celery and cook until soft. Toss in the carrot, pepper, and mushrooms sauté, stirring frequently, for about 10 minutes.
Add tomatoes, oregano, basil, parsley, bay leaf, salt, and pepper. Cover and simmer, stirring occasionally, for about 30 minutes. Meanwhile cook the fettuccine according to the package directions. Drain pasta and place in a serving dish, pour sauce over and toss. Yields about 1.5 cups per serving.