The food lab better home cooking through science ( PDFDrive ) 867

milk feta, or Pecorino Romano, though it will alter the profile of the dish a bit SERVES 4 2 small Italian or Japanese eggplants, split lengthwise cut and into ½-inch half-moons Kosher salt 6 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 medium onion, finely diced (about 1½ cups) 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) ½ teaspoon dried oregano Pinch of red pepper flakes 2 tablespoons tomato paste One 28-ounce can whole tomatoes packed in juice, crushed by hand or with a potato masher into rough ½inch chunks 1 stem fresh basil, leaves removed, stem reserved (optional) 1 pound penne, ziti, or other short tubular pasta Grated ricotta salata or feta cheese for serving Toss the eggplant slices with teaspoon salt in a large bowl, then transfer to the bowl of a salad spinner set in the sink and let stand for 30 minutes Meanwhile, heat tablespoons of the olive oil and the butter in large saucepan over medium-high heat until the butter has melted and the foaming subsides Add the onion and cook, stirring frequently, until softened but not browned, about minutes Add the garlic, oregano, and pepper flakes and cook, stirring, until fragrant, about minute Add the tomato paste and stir until homogeneous, about 30 seconds Add the tomatoes, with their juice, and the basil stem, if using Bring to a boil over high heat, reduce to a simmer, and cook, stirring occasionally, until the sauce has thickened and reduced to 4 cups, about 30 minutes Set aside Spin the eggplant slices in the salad spinner to remove excess water, then place on a double layer of paper ... 1 stem fresh basil, leaves removed, stem reserved (optional) 1 pound penne, ziti, or other short tubular pasta Grated ricotta salata or feta cheese for serving Toss the eggplant slices with teaspoon salt in a large bowl, then transfer to the. .. spinner set in the sink and let stand for 30 minutes Meanwhile, heat tablespoons of the olive oil and the butter in large saucepan over medium-high heat until the butter has melted and the foaming... homogeneous, about 30 seconds Add the tomatoes, with their juice, and the basil stem, if using Bring to a boil over high heat, reduce to a simmer, and cook, stirring occasionally, until the sauce has thickened