Pasta a la gypsy

This crop of eggplants just won’t quit. A pasta dish was in order. This one was inspired by a recipe in an  ELLE cookbook  for an eggplant gratin called la Bohémienne (the gypsy). The recipe called for eggplants, tomatoes, onions and anchovies. Add whole-wheat penne in the mix and you’ve got dinner covered.

INGREDIENTS: 4 to 6 servings

  • 1 lb            eggplant
  • 1 lb            tomatoes (or a large can)
  • 2                onions
  • 4                anchovies or 1 tbsp anchovy paste
  • 1 cup       cream or milk 
  • 3 cloves  garlic, mashed
  • dash        black pepper
  • 1 tbsp      hot red pepper paste (optional) or chili powder
  • 2 tbsp     fresh parsley
  • 8 oz         whole-wheat penne pasta
  • 1/4 cup  olive oil
  1. Peel and cut the eggplant in small chunks; sprinkle with salt, transfer to  a colander and let the brown juices come out, about 30 minutes or longer. Dice tomatoes and chop onions. Heat 1/4 cup of olive oil and fry the onions 8 minutes till soft; add the eggplants (previously wiped clean) and fry for 10 minutes; add the tomatoes and simmer the mixture gently for 20 minutes. 
  2. Mash the anchovies in the cream or milk, add the garlic and add to the eggplant mixture. Let the flavors meld for 20 minutes over very gentle heat. 
  3. Cook the pasta and drain, reserving 1/2 cup of pasta water; add the eggplant mixture, garnish with chopped parsley and serve. 


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  1. Posted November 9, 2012 at 12:01 pm | Permalink

    This pasta is certainly drool worthy!

  2. Posted November 9, 2012 at 6:07 pm | Permalink

    It keeps on giving – and boy is it giving nicely!

  3. Posted November 9, 2012 at 7:57 pm | Permalink

    Love the colors and richness of this pasta dish! Also, love the new photo of you with the quinces!

  4. Posted November 10, 2012 at 7:06 am | Permalink

    Ha! I too am using up the last of the eggplants! I have one large one left and will have to make this!

  5. Posted November 10, 2012 at 11:00 am | Permalink

    Your pasta looks delicious! I also love the way you styled the pictures, the mood is perfect :)

  6. Posted November 10, 2012 at 11:32 am | Permalink

    I will definitely make this!

  7. Posted November 10, 2012 at 1:15 pm | Permalink

    Now that I know a little more about how to cook eggplant (and that I actually like it) this sounds wonderful to me! I love those rustic bowls!

  8. Posted November 10, 2012 at 3:24 pm | Permalink

    Wow your pasta looks scrumptious! I love eggplants and can’t seem to find enough ways of eating it. Thanks for sharing!

  9. Posted November 10, 2012 at 7:11 pm | Permalink

    Still eggplant season! So jealous!

  10. Posted November 11, 2012 at 4:07 pm | Permalink

    This looks delicious and so easy, a brilliant use for your abundance of aubergines.

  11. Ilona
    Posted November 24, 2012 at 11:27 am | Permalink

    Made it, and it is excellent! Thank you for this recipe and greetings from Hungary.

  12. Joumana
    Posted November 24, 2012 at 11:35 am | Permalink

    @Llona: So glad to hear this and same to you!

  13. Eliza
    Posted August 3, 2013 at 6:20 pm | Permalink

    Yum yum! I just finished cleaning the kitchen and my husband and I have great big grins on our faces. Great dinner, thanks to you! This is a definite repeat.

  14. Joumana
    Posted August 4, 2013 at 1:40 am | Permalink

    @Eliza: Glad to hear it! :)

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