I first made this Cinnamon Eggplant Pasta Sauce back in 2016. It is a lovely departure from pasta with a more Italian style tomato sauce. I adapted it from a couple of recipes I found online. It comes together quickly and makes a hearty dinner for those weeknights when you don't feel like spending a lot of time in the kitchen but want something that will stick to your bones. It also freezes well.
I served it over linguine here but it also goes well with orzo, and any other pasta for that matter.
Home Cooking 7.96 Chapter: Appetizers Spreads Dips Sauces
EGGPLANT AND CINNAMON PASTA SAUCE
1 medium chopped onion
4-5 cloves minced garlic
1 medium eggplant, quartered and sliced 1/4-1/2" thick
28 oz can diced tomatoes
1/2 tsp cinnamon
pinch rosemary
1/4 cup olive oil
1/2 tsp salt, or to taste
Heat oil over medium-high heat in a large skillet. Add the onions and garlic and cook until the onion is translucent. Add the eggplant and salt and saute until tender, about 10 minutes.
Add tomatoes, cinnamon and rosemary. Lower the heat, cover, and simmer for 10-15 minutes. Remove cover and allow liquid the to reduce, about 20 more minutes.
Serve over pasta.
09/03/2016
Exported from Home Cookin v9.76 (http://www.mountainsoftware.com/)
I made my first red lentil (masoor) dal almost a decade ago. It was delicious and flavored with many of the spices I have come to associate with Indian food.
In the interim years I have fallen victim to the idea that every Indian dish I make should have all of the spices I associate with Indian food in them. Everything I have made is delicious, but it has all tended to taste the same. So when my friend @virg.o121 on Instagram offered me her recipe for dal I must admit I was skeptical, as the only spices in it were turmeric, red chili, and cumin seeds.
But she was kind enough to share it with me, so I decided to make it. And am I glad I did! This recipe brought home to me how less is often so much more when it comes to food. The lentils have a simple but surprisingly complex flavor and the cumin really shines!
It went together well with cilantro lime rice and would also be good with chapatis or roti. And it comes together quickly for a fast weeknight meal.
Home Cookin v9.76 Chapter: Beans and Vegetables
RED LENTIL DAL WITH CUMIN SEEDS
1 cup red lentils
1 Tbsp grapeseed oil
1 tsp cumin seeds
1/2 onion, chopped
1 clove grated or crushed garlic
1 medium tomato, chopped, or 1 Tbsp tomato paste
cayenne to taste
salt to taste
1/3 tsp turmeric
1/4 cup chopped fresh cilantro
Combine the red lentils with enough water to cover by three inches in a large saucepan. Bring to a boil over high heat, then simmer over medium-low heat until tender, about 20 minutes.
When the lentils are done heat the oil over medium-high heat in a medium sized skillet. When the oil is hot add the cumin and let sizzle for about a minute, until it starts to crackle. Add the onion and garlic and cook, stirring frequently, until the onions are soft and golden.
Add the tomato/tomato past along with the salt, cayenne and turmeric. Saute for several seconds to bloom the spices.
Add the onion and spice miture to the red lentils and let it simmer until it reaches the desired consistency, adding water as necessary. Keep in mind that it will thicken once removed from the heat.
Remove from the heat and add the chopped cilantro.
recipe by instagrammer @virg_o12
exported from Home Cookin v.9.76 (www.mountain-software.com)