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Receta Eggplant And Pasta Charlotte
by Global Cookbook

Eggplant And Pasta Charlotte
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Ingredientes

  • 1 x onion, minced
  • 1 stalk celery, finely minced
  • 1 x carrot, finely minced
  • 2 Tbsp. extra virgin olive oil
  • 2 x cloves garlic, crushed
  • 2 can tomatoes, (14-oz)
  • 1/2 tsp dry basil
  • 1/2 tsp dry oregano
  • 1 x bay leaf
  • 1/2 c. red wine, vegetable broth or possibly water salt freshly grnd black pepper
  • 2 x eggplants (about 1 lb. total) salt extra virgin olive oil
  • 14 ounce rigatoni
  • 6 Tbsp. butter
  • 1/2 lb mozzarella cheese, grated
  • 1/4 c. grated parmesan cheese
  • 1/4 c. grated aged cheddar cheese
  • 1 Tbsp. dry oregano freshly grnd black pepper
  • 2 Tbsp. fine dry bread crumbs

Direcciones

  1. Tomato Sauce:Saute/fry onion, celery and carrot in oil in medium saucepan till soft but not browned, about 10 min. Add in garlic, tomatoes, basil, oregano, bay leaf and wine. Cook gently, stirring occasionally, till tomatoes have reduced to puree, about 20 min. Remove bay leaf, then puree sauce in blender or possibly food processor. Season to taste with salt and pepper. More liquid can be added if thinner sauce is desired.
  2. Charlotte:Slice eggplants diagonally into 1/4 inch slices. Place eggplant in colander and sprinkle each layer generously with salt. Place weight (like pot cover) over eggplant and let drain 30 min. Rinse and drain well, squeezing gently to remove excess liquid, and pat dry. Saute/fry eggplant slices in skillet with little extra virgin olive oil till soft and lightly browned, 2 to 3 min on each side. Drain well on paper towels. Cook rigatoni in large pot of boiling water till almost done; it should be a bit undercooked. Drain well, then return pasta to pot with 2 Tbsp. tomato Sauce and mix well. Heat butter in remaining tomato Sauce.
  3. Pour sauce over rigatoni and mix together with mozzarella, parmesan and Cheddar cheeses. Add in oregano and salt and pepper to taste.
  4. Arrange eggplant slices over base and sides of 8 inch-round springform pan brushed with extra virgin olive oil Make sure slices in base of pan radiate attractively from center and which all gaps are filled. Spoon pasta mix into pan, press down lightly and sprinkle with bread crumbs. Bake at 375 degrees 20 min.
  5. Remove from oven and let charlotte stand 15 min to settle and allow flavors to develop. Slip knife around edges of pan and turn charlotte out onto warmed serving dish. Press any fallen eggplant slices back in place and serve immediately. 6 main-course, 8 appetizer servings.