My husband is a wonderful cook. We share the kitchen and we each have our specialties. He often does the cooking for our dinner parties.
Eggplant Prosciutto Sauce
My talented husband created this mouthwatering sauce recipe many years ago. We have served it to company, and it has always drawn rave reviews. The delectable flavors blend beautifully as the ingredients simmer for anywhere from one to one and a half hours as the sauce becomes dark and thickened. There are still a few softened chunks of tomato and eggplant, which gives it its rustic appearance.
We leave the peel on the eggplant for this dish. If you prefer it without its outer covering, you can peel it before cutting it into cubes. Just be aware that much of the fiber and nutrients come from the skin of an eggplant. To learn more benefits of consuming eggplant, including the skin, click on the video at the bottom of this page.
The aromas in your home as this sauce slowly develops are heavenly. Once thoroughly cooked, the eggplant prosciutto sauce can top off any pasta dish or polenta. This sauce gets even better with time; my husband often prepares it a day in advance before serving it to our dinner guests for that reason. It keeps well refrigerated for days, and it can also be frozen.
You can easily double this recipe. It is so delightful to pull out of the freezer a portion of this savory sauce to put together a meal in quick order. This sauce is also delicious when used at room temperature as a bruschetta topping.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
1 hour 45 min
6 to 8 servings (with pasta or polenta)
- 1 large eggplant, cubed
- 1 (14.5-ounce) can petite diced tomatoes
- 1 large shallot, finely chopped
- 1 large garlic clove, finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 (8-ounce) can tomato sauce
- 1 cup dry Italian wine
- 8 thin slices prosciutto, coarsely diced
- Salt and ground pepper, to taste
- small amount Parmigiano-Reggiano cheese, to top off the completed dish
- Saute the shallot and garlic in olive oil until soft.
- Add the remaining ingredients to the pan and mix well.
- Bring to a simmer and cook, occasionally stirring, for 60 to 90 minutes until the eggplant and prosciutto dissolve and the sauce becomes thick.
- Add salt and pepper to taste near the end of the cooking time.
- Serve over any type of cooked pasta or polenta.
- Sprinkle the top with some grated Parmigiano-Reggiano cheese.
© 2020 Peggy Woods