Rotini with Eggplant-Tomato Sauce
Early fall is tomato and eggplant season. Nature does a good job of providing natural pairings when vegetables are harvested together. This pasta takes advantage of both. The smoky flavor of eggplant is accented with the bacon in this dish and the fresh mint provides the perfect accent to the sweetness in the season's ripe tomatoes.
8 oz. bacon, chopped
1 large onion, finely chopped
1/2 medium eggplant, peeled, chopped
4 cloves garlic, crushed and mashed to a paste with the side of a knife4 cups diced tomatoes or 1 (28 oz.) can diced tomatoes
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh mint
8 oz. rotini pasta
Brown the bacon in a large skillet over medium heat until the bacon is almost crisp, stirring occasionally. Remove the bacon drippings. Add the onion, eggplant and garlic to the bacon in the skillet and continue cooking over medium heat 5 to 8 minutes or until the vegetables are soft and the bacon is crisp, stirring occasionally.
Stir in the tomatoes, basil, salt and pepper and bring the sauce to a boil. Cook over medium to medium-high heat 10 minutes or until the tomatoes are softened and the sauce is slightly thickened, stirring occasionally. Add the mint and cook an additional 2 to 3 minutes to allow the mint to flavor the sauce but still keep the fresh taste of the herb.
Meanwhile, cook the pasta according to the package directions; drain. Top with the sauce.
Serves 4
Copyright Janice Cole 2008
Smoky Grilled Chicken
Smoked paprika is the key ingredient in this simple recipe. The Spanish slowly smoke the special peppers used for this paprika, known as pimenton, during the drying process giving this spice its rich flavor. There are mild and hot versions of smoked paprika. I always use the mild version but for those interested in heat look for the picante version. With its popularity smoked paprika is becoming widely available in supermarkets and specialty stores.
Smoky Seasoning Rub:
2 tablespoons smoked paprika
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon coarse salt
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
Chicken:
4 boneless skinless chicken breast halves
1 tablespoon extra-virgin olive oil
Whisk together all of the rub ingredients in a small bowl to blend.
Brush the chicken breasts with the oil and coat generously with 2 tablespoons of the seasoning rub. (Store the remaining seasoning in an airtight container for another use.) Cover and refrigerate the chicken 1 to 4 hours to marinate.
Heat grill. Grill chicken over medium heat or coals 8 to 10 minutes, turning once, or until chicken is no longer pink in center.
Serves 4; Smoky Seasoning Rub makes 1/4 cup
Copyright Janice Cole 2008
Seasoning Rub is from Creative Adventures Techniques and Recipes by Janice Cole (North American Media Group 2008)