Pappa Al Pomodoro With Grilled Eggplant |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From Everyday with RR mag. Ingredients:
salt and pepper, to taste |
1 eggplant, small firm, thinly sliced crosswise |
1/4 cup extra virgin olive oil |
56 ounces italian plum tomatoes |
ice water |
6 garlic cloves, thinly sliced |
1 chili pepper, finely chopped |
1 onion, peeled |
1 quart chicken stock |
1 lb peasant bread, stale, torn or cubed |
1 cup fresh basil leaf, torn |
ricotta cheese, grated to top |
Directions:
1. Heat a grill pan or heavy griddle over medium-high heat. Salt the eggplant and set on paper towels for 10-15 min, then pat dry. Brush the eggplant with extra virgin olive oil and grill, turning once, for 6-8 minute Coarsely chop.
2. In the pot, heat the 1/4 cup EVOO over medium-high heat. Add the garlic and chile pepper. Grate the onion into the pot with a box or hand grater so the juice is not wasted. Stir for 2-3 minute Add the tomatoes and crush with a potato masher; season with salt and pepper.
3. Stir in the bread and basil after 5 minute Cook until the bread has broken down and the soup is substantially thickened, 5 more minute Serve topped with eggplant and cheese.
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