Oregon Home | 57 We take all of our favorite things really seriously.” — NOAH CABLE “ Ingredients: • 1 eggplant, cubed • ¼ cup olive oil • 2 large shallots, finely chopped (¾ cup) • 3 large cloves garlic, minced • 1 serrano pepper, deseeded and minced • ½ cup chopped parsley • 8 oz. cherry tomatoes, halved • 1 bell pepper, chopped • Salt and pepper • 28-oz. can chopped tomatoes • 2¼ cups water • 1 cup toasted fregola • ½ oz. grated pecorino • ½ cup chopped basil, plus more for garnish • 8 oz. fresh mozzarella, torn into chunks Preparation: 1. Heat oven to 425◦, drizzle the cubed eggplant with a healthy dose of olive oil and season with salt. Roast on a sheet pan for 25 to 30 minutes until tender and browned. Toss halfway through baking for even browning. 2. In Dutch oven or similar deep pot, saute shallot in olive oil for 3 minutes until soft. 3. Add prepared garlic, serrano pepper and parsley. Saute 2 minutes, stirring often. 4. Add cherry tomatoes and chopped bell pepper. Add about a teaspoon of salt and several grinds of black pepper. Saute until the tomatoes have burst, about 5 minutes. 5. Add the can of tomatoes and their juices, and let simmer for 10 minutes until thickened up a bit. 6. Add the water and the fregola. Simmer for about 15 minutes until the fregola is al dente. 7. Turn off the heat and let stand 5 to 10 minutes while the fregola soaks up the sauce and thickens a bit. Add the eggplant, stir in the grated pecorino, basil and the torn-up mozzarella. Add salt and pepper, and garnish with more basil. Toasted Fregola alla Norma
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