The end of summer is usually a time in the season that I love. Fresh fruits and veggies abound, evenings get cooler. Cozy evenings call for warm and comforting dishes and a better nights sleep for being more comfortable! This year, because of our weird summer, it feels like I’ve been cheated out of this. I’m enjoying the cool evenings and the market, but I’m not quite prepared to let go of the summer. Where were the heat waves, most of all, who stole our sun??? Cross my fingers that autumn isn’t dismal and grey… On a more positive note, after a big rainfall last week, a beautiful rainbow appeared. I always wonder if there is a pot of gold at the end of it…! 🙂 We’ve also had some beautiful sunsets recently, take a look!
I’m slowly edging towards filling and comforting foods. Eggplant can be so boring, and totally spectacular. It all depends on how you cook it, olive oil and garlic LOVE eggplant. A very simple and delicious side is to sauté some garlic in olive oil then add cubed eggplant. Allow the eggplant to caramelize , stir, continue until golden brown. Delicious! This ragù is a version of that, with eggplant and tomatoes to finish it off. It’s beautiful with polenta but would also do nicely with some fresh Pappardelle topped with flaked Parmesan and a light drizzle of olive oil. Happy cooking! 🙂
1 medium size Fond May eggplant (or small eggplant), cubed
1 custard marrow, quartered and sliced
1 shallot, thinly sliced
3 Roma tomatoes, cubed
2 large cloves garlic, crushed and sliced
1 sprig fresh oregano, thyme and basil, shredded, keeping top of basil for garnish
1/2 cup polenta
2 cups broth
Salt & pepper to taste
Bring broth to a boil, add polenta, whisking constantly. Continue to stir regularly, meanwhile heat a skillet on medium heat. Add oil to coat, add garlic and shallot, stir occasionally until golden. Add marrow, eggplant and herbs, stir to blend. Allow to caramelize, stirring only to distribute colour evenly, When well browned add tomatoes and stir to coat. Allow to reduce lightly, remove from heat. Verify polenta is cooked, then plate, coating polenta with ragù. Lightly drizzle with olive oil and garnish with basil. Makes 2 portions. Both polenta and ragù can be frozen separately. Enjoy!