Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools
Rachael Ray

Pappa al Pomodoro with Grilled Eggplant

Fresh tomato sauce topped with grilled eggplant and finished with grated ricotta salata is Rach's soup version of Pasta alla Norma. Delish!

Fresh tomato sauce topped with grilled eggplant and finished with grated ricotta salata is Rach's soup version of Pasta alla Norma. Delish!

Ingredients

  • Sea salt and pepper
  • 1 small, firm eggplant (1pound), thinly sliced crosswise
  • 1/2 cup extra virgin olive oil (EVOO), divided
  • 3 pounds heirloom, plum or other tomatoes or 2 cans Italian plum tomatoes (28 ounces each)
  • Ice water
  • 6 cloves garlic, thinly sliced
  • 1 fresh chili pepper, such as Fresno or italian cherry, finely chopped
  • 1 small onion, peeled
  • 4 cups chicken stock (32 ounces)
  • 1 pound stale peasant bread, torn or cubed
  • 1 cup basil leaves, torn
  • Coarsely grated ricotta salata or smoked ricotta cheese, for serving

Preparation

Heat a grill pan or heavy griddle over medium-high heat. Salt the eggplant and set on paper towels for 10-15 minutes, then pat dry. Brush the eggplant with 1/4 cup EVOO and grill, turning once, for 6-8 minutes. Coarsely chop.

If using fresh tomatoes, bring a large pot of water to a boil. Fill a bowl with ice water. Score the ends of the tomatoes with a large “X.” Boil the tomatoes to a count of 30, then plunge into the ice water. Peel the tomatoes.

In the pot, heat the remaining 1/4 cup EVOO, four turns of the pan, over medium-high heat. Add the garlic and chili pepper. Grate the onion into the pot with a box or hand grater so that the onion juice is not wasted. Stir for 2-3 minutes. Add the tomatoes and crush with a potato masher; season with salt and pepper. Stir in the stock and bring to a boil. Stir in the bread and basil after 5 minutes. Cook until the bread has broken down and the soup is substantially thickened, 5 more minutes. Serve the soup in bowls and top with the eggplant and cheese.

Ingredients

  • Sea salt and pepper
  • 1 small, firm eggplant (1pound), thinly sliced crosswise
  • 1/2 cup extra virgin olive oil (EVOO), divided
  • 3 pounds heirloom, plum or other tomatoes or 2 cans Italian plum tomatoes (28 ounces each)
  • Ice water
  • 6 cloves garlic, thinly sliced
  • 1 fresh chili pepper, such as Fresno or italian cherry, finely chopped
  • 1 small onion, peeled
  • 4 cups chicken stock (32 ounces)
  • 1 pound stale peasant bread, torn or cubed
  • 1 cup basil leaves, torn
  • Coarsely grated ricotta salata or smoked ricotta cheese, for serving

Directions

Heat a grill pan or heavy griddle over medium-high heat. Salt the eggplant and set on paper towels for 10-15 minutes, then pat dry. Brush the eggplant with 1/4 cup EVOO and grill, turning once, for 6-8 minutes. Coarsely chop. If using fresh tomatoes, bring a large pot of water to a boil. Fill a bowl with ice water. Score the ends of the tomatoes with a large “X.” Boil the tomatoes to a count of 30, then plunge into the ice water. Peel the tomatoes. In the pot, heat the remaining 1/4 cup EVOO, four turns of the pan, over medium-high heat. Add the garlic and chili pepper. Grate the onion into the pot with a box or hand grater so that the onion juice is not wasted. Stir for 2-3 minutes. Add the tomatoes and crush with a potato masher; season with salt and pepper. Stir in the stock and bring to a boil. Stir in the bread and basil after 5 minutes. Cook until the bread has broken down and the soup is substantially thickened, 5 more minutes. Serve the soup in bowls and top with the eggplant and cheese.

Tags:Breakfast, Dinner, Grilled / BBQ, undoRS