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Full Online Book HomeLearning KitchenVegetables - King Of Naples
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Vegetables - King Of Naples Post by :nbdesign Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3352

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Vegetables - King Of Naples

1 1/2 lb. Italian plum tomatoes -- quartered or 1 (28 oz.) can plum tomatoes
2 tbsp. olive oil
1 small onion -- peeled and minced
3 cloves garlic -- peeled/coarsely chop
salt and freshly ground black pepper -- to taste
6 oz. spaghetti (or your favorite shape)
1 peeled eggplant -- sliced in 1/4" round
1 cup fresh basil leaves -- loosely packed or 1 tbsp. dried basil
1/3 cup mixed herbs (such as oregano or thyme) -- or marjoram or 2 tsp. mixed dried herbs
1 1/2 cups sharp Cheddar Cheese -- shredded
1 cup heavy whipping cream
1/4 cup chopped fresh parsley -- for garnish

Preheat oven to 325°F.

Prepare the tomato sauce:
Puree the tomatoes in food processor or blender and set aside.

Heat the oil in a medium-size saucepan over medium heat. When the oil is hot, add the onion and saute until it begins to turn translucent, about 5 minutes. Add the garlic, stir, and continue cooking, stir frequently, until the onion is translucent, another 5 minutes.

Add the tomatoes and bring to a boil. Reduce the heat to medium-low and cook just until tomatoes don't taste raw anymore, about 10 minutes.

Season to taste with salt and pepper.

While the sauce is cooking, cook the spaghetti in a large pot of boiling salted water until al dente. Drain thoroughly.

To assemble the dish: Place a layer of eggplant slices on the bottom of a 10x14" oval enamel or glass baking dish. Season generously with salt and pepper. Mince half the basil leaves and half the mixed herbs, and sprinkle over the eggplant. Top with a layer of half the spaghetti, then one-third of the cheese.

Pour half the tomato sauce over, and repeat, using up the remaining ingredients and ending with remaining one-third of the cheese.

Pour the cream over all, and press lightly on the layers so the eggplant slices are covered with liquid,or at least has been well moistened.

Bake, covered, for 40 minutes. Remove the cover and continue baking until the eggplant slices are softened - they will be somewhat firm but cooked through - and cheese is bubbling, an additional 20 minutes.

Garnish with the parsley, and serve immediately.

Makes 8-10 servings.
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