Here’s an Italian-styled dish that someone could make anywhere because of the easy availability of the ingredients. Itap also vegetarian and, without the cheese, vegan.
HERE’S THE DISH …
Thin Spaghetti with Eggplant, Fresh Tomatoes and Mozzarella
From Giuliano Hazan’s “Every Night Italian,’ this serves 4-6.
Fill a pot with 4 quarts of water; place over high heat. Peel 1 1/2 plum tomatoes, remove seeds, and dice. Add 1 teaspoon finely chopped garlic to 2 tablespoons olive oil in a 10-inch sauté pan; place over medium-high heat. When the garlic just begins to turn color, add tomatoes, season with salt, and cook 10-15 minutes until tomatoes are no longer watery. Set pan aside. Pour at least 1/4-inch vegetable oil into a frying pan; place over high heat. Peel a 1 pound eggplant; slice it lengthwise 1/2-inch thick. When the oil is hot enough to make the eggplant sizzle, carefully slide in a few of the eggplant slices. Sauté until the bottom has lightly browned, then turn over and brown other side. Remove the slices and place them on paper towels. Repeat until all the eggplant is done. Add 1 tablespoon salt to the boiling water; add 1 pound thin spaghetti, stirring. Cook the pasta until it is al dente. Cut eggplant into strips 1 1/2-inches long and 1/2-inch wide; add them to the tomatoes. Cook for a few minutes over medium-low heat. Cut 6 ounces fresh mozzarella into small dice. When the pasta is al dente, drain it well and toss with the sauce, adding the mozzarella and 2 tablespoons freshly grated pecorino-romano cheese. Serve at once.
AND DRINK IT WITH …
Because it harks back to Italy, letap pair this with some California wines that use Italian-born grape varieties — a long heritage in our country. Enotria Winery makes a delicious barbera; Bonny Doon, one of California’s great nebbiolos. The Graziano family of Sonoma County produces a raft of Cal-Ital wines: pinot grigio, a white blend called “Sesso,” and a terrifically delicious white from arneis. From Napa, you’ll find one of California’s better (its best?) sangiovese, from Villa Ragazzi. What these wines all share is enough tannin (if red) to foil the fat and crisp acids to refresh the palate.