{"id":6098,"date":"2017-08-28T10:58:57","date_gmt":"2017-08-28T14:58:57","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=6098"},"modified":"2017-08-28T11:00:33","modified_gmt":"2017-08-28T15:00:33","slug":"chunky-eggplant-sauce-from-washingtonpost-com","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2017\/08\/28\/chunky-eggplant-sauce-from-washingtonpost-com\/","title":{"rendered":"Chunky Eggplant Sauce from washingtonpost.com"},"content":{"rendered":"<p><a href=\"https:\/\/mimbly.com\/wordpress\/?attachment_id=6099\" rel=\"attachment wp-att-6099\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-6099\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2017\/08\/Screen-Shot-2017-08-28-at-10.55.49-AM-200x300.png\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2017\/08\/Screen-Shot-2017-08-28-at-10.55.49-AM-200x300.png 200w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2017\/08\/Screen-Shot-2017-08-28-at-10.55.49-AM.png 314w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/a><br \/>\n\u00bc cup extra-virgin olive oil<br \/>\n2 cloves garlic, chopped<br \/>\nOne 12-ounce eggplant (unpeeled), cut into \u00bc -inch by \u00bc -inch by 3-inch strips<br \/>\n2 tablespoons plus \u00bd teaspoon salt, or more as needed<br \/>\n\u215b teaspoon freshly ground black pepper, or more as needed<br \/>\n1 pound ripe tomatoes, peeled and diced (see NOTE)<br \/>\n1 teaspoon minced fresh oregano, or more as needed<br \/>\n12 basil leaves, torn<br \/>\n1 pound dried bucatini (or substitute penne rigate, rigatoni or orecchiette)<\/p>\n<p>\u00bd cup freshly grated pecorino Romano cheese, for serving<\/p>\n<p id=\"U12202813230758S1\">Heat the oil in a wide, deep-sided saute pan over medium-low heat. Add the garlic and cook, 30 seconds, then add the eggplant, \u00bd teaspoon of the salt and the pepper. Partially cover and cook for 25 minutes, stirring often, or until soft, allowing the liquid from the lid to drip into the eggplant if it seems dry.<\/p>\n<p>Use a fork to crush the eggplant in the pan to a chunky consistency, then add the tomatoes and the teaspoon of fresh oregano. Increase the heat to medium; cook uncovered for 10 to 20 minutes, until the sauce is thick (the cooking time will depend on how juicy your tomatoes are). Stir in the basil and keep the sauce warm.<\/p>\n<p id=\"U1220281323075890G\">Meanwhile, bring 5 quarts of water to a boil over medium-high heat. Add the bucatini and the remaining 2 tablespoons of salt. Cook according to the package directions (al dente), about 8 minutes. Drain, reserving \u00bd cup of the pasta cooking water.<\/p>\n<p>Add the drained pasta to the sauce in the pan, and add just enough of the reserved pasta cooking water to create a sauce that coats the bucatini. Taste, and add more salt and\/or pepper and oregano, as needed.<\/p>\n<p>Serve hot, dusted with the cheese.<\/p>\n<p><i>4 to 6 servings (makes about 1\u2154 cups sauce, enough for 1 pound of pasta)<\/i><\/p>\n<p id=\"U12202813230758KhG\">NOTE: To peel the tomatoes, use a sharp knife to score a large X on the bottom of each one. Drop into a bowl of just-boiled water and let sit for a few minutes, until you see the peel curling back from the edges of the X. Drain and let cool, then peel and discard the loosened skin.<\/p>\n<p><a href=\"https:\/\/www.washingtonpost.com\/lifestyle\/food\/when-eggplant-meets-tomato-my-summers-made\/2017\/08\/19\/895b2e82-8119-11e7-ab27-1a21a8e006ab_story.html?utm_term=.07a16a60e1c1\">895b2e82-8119-11e7-ab27-1a21a8e006ab_story.html<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bc cup extra-virgin olive oil 2 cloves garlic, chopped One 12-ounce eggplant (unpeeled), cut into \u00bc -inch by \u00bc -inch by 3-inch strips 2 tablespoons plus \u00bd teaspoon salt, or more as needed \u215b teaspoon freshly ground black pepper, or &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2017\/08\/28\/chunky-eggplant-sauce-from-washingtonpost-com\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[157,394,38,7,116,300,117],"tags":[118,603,28,4,119,528,814,538],"class_list":["post-6098","post","type-post","status-publish","format-standard","hentry","category-eggplant","category-italian","category-pasta","category-recipes","category-sauce","category-savory","category-tomatoes","tag-basil","tag-egg-plant","tag-garlic","tag-main","tag-olive-oil","tag-pasta","tag-pecorino-romano","tag-tomatoes"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6098","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=6098"}],"version-history":[{"count":2,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6098\/revisions"}],"predecessor-version":[{"id":6101,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6098\/revisions\/6101"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=6098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=6098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=6098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}