August means tomato sauce---I can my year's supply as the tomatoes come in. Did I miss the tomato season? The box of Roma tomatoes I bought was not local and the tomatoes were a little pale and firm.
I broke up the ingredients using my stick blender. It isn’t as effective as a food mill but it works reasonably well. I enjoy the occasional piece of vegetable in my sauce for texture.
I wanted to eat a little right away so I tried a recipe from Chef Hazan’s cookbook that combines pasta, sauce, and fried eggplants. I coated some slices of tiny eggplant in cornmeal and fried them up.
For the pasta, I used a recipe from Serious Eats. It uses more egg than I am used to using and I was curious to see how it worked. Being in a lazy mood, I mixed it in the food processor rather than by hand. Continuing my streak of non-Italian-grandmother behavior, I rolled the pasta using the Kitchenaid. I cut it by hand in wide noodles, which gives me a little more control.
Once all the components were done, I assembled everything in a pan, giving the pasta a good stir to coat it with sauce.
I topped it off with some grated Parmesan. This was a superb dish---I am indebted to Chef Hazan. The eggplant gives the dish heft and nutrition; the cornmeal coating gives a bit of sweetness to contrast with the sauce. The sauce was superb with a garden taste that spoke of bounty. The fresh pasta was extremely tender and absorbed the flavors of the sauce.