Ingredients
1 large or 2 small eggplants, cut in 1/2 lengthwise (about 2 pounds)
2 tablespoons extra-virgin olive oil, plus more for the baking sheet
1 medium onion, chopped
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes with basil
3 cups water
1/2 teaspoon kosher salt
3/4 cup Parmigiano Reggiano cheese, grated
Basil leaves, optional
2 tablespoons extra-virgin olive oil, plus more for the baking sheet
1 medium onion, chopped
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes with basil
3 cups water
1/2 teaspoon kosher salt
3/4 cup Parmigiano Reggiano cheese, grated
Basil leaves, optional
Method
Preheat oven to 450°F. Place eggplants cut side down on a lightly oiled foil-lined broiler pan or baking sheet. Roast eggplant until it is very tender and lightly browned on top and bottom, about 45 minutes. Cool.
Meanwhile, heat olive oil in a large Dutch oven over medium heat. Add onion and sauté 5 minutes. Add garlic and cook for another minute. Scoop eggplant flesh from the skins; discard the skins. Chop flesh roughly and add to the pan along with tomatoes, water and salt and bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. Top each serving with 2 tablespoons of Parmigiano Reggiano, and basil, if desired.
Meanwhile, heat olive oil in a large Dutch oven over medium heat. Add onion and sauté 5 minutes. Add garlic and cook for another minute. Scoop eggplant flesh from the skins; discard the skins. Chop flesh roughly and add to the pan along with tomatoes, water and salt and bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. Top each serving with 2 tablespoons of Parmigiano Reggiano, and basil, if desired.
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