In a nice two-fer, my good friend and fellow SOTC board member Violette Malan is married to the lovely and talented carpenter Paul Mussleman. When I need something fixed or installed around the house, Violette comes along and we can have a visit.
A couple of weeks ago, I had plumbing chores to be done. While Paul fixed leaky faucets and installed new ones, Violette and I recapped this year’s hugely successful Scene of the Crime festival and talked books and writers.
Then they made lunch! Can’t get better than that. Actually, you can as all the vegetables in this sauce were from Violette’s garden. I’ve already made several batches for the freezer.
Violette Malan’s EGGPLANT PASTA SAUCE
Heat: 3-4 tablespoons olive oil in a heavy pan
Add: ½ cup chopped onion
2-3 cloves garlic, chopped
Simmer over low heat until tender, approx. 10 minutes
Add: 3 cups cubed, unpeeled, eggplant
2 roasted red peppers, peeled, and chopped
Cook over medium heat, 5 minutes, stir frequently
Add: 3 cups chopped, peeled tomatoes
½ teaspoon dried basil
½ teaspoon salt
Fresh ground pepper to taste
Cover, simmer for 30 minutes, stir occasionally
Add: ½ cup chopped green olives
Stir through and simmer additional 5 minutes
• Use ordinary, not extra virgin oil
• Use the olives that come already cut in the jar, usually called "Pizza Olives"
• You can substitute 1 cup of chopped green or red pepper for the roasted pepper
• You can substitute 1 tablespoon of capers, or, 6 anchovies for the olives
Violette is also a fantasy author, most notably the hugely popular Dhulyn and Parno series published by Daw. If you are a fantasy lover, and even if you just love a great story, check them out at www.violettemalan.com