Winshecommin Home?

When we lived in Auckland (1986 - 2004) one member of the family always seemed to be traveling back to the US to visit family or whatever. When Molly traveled it was a big deal because those of us left behind had to cook our own meals. (Yikes!)

As a consequence we developed a whole bunch of Mollygoneandleftus and Winshecommin home receipes. Here’s one below. There are a lot more in my mess of a cookbook, “My Food”, which you can download at my website:

http://www.robinrileyarchitect.com/

Go to the “More” page and look for “My Food” pdf on the far right...........

Regards,

Robin

WINSHECOMMIN HOME REDSAUCE EGGPLANT PASTA

12/11/09

Five peeled garlics

Olive oil

One can Cento anchovies

One half eggplant (skin on) chopped into one half inch pieces

One can Cento peeled Italian tomatoes (including all juice)

Oregano, ground black pepper

Eight minced black olives

Two handfuls minced parsley

Fry garlics in oil, add anchovies, and egg plant. Mix and cook. Eggplant will absorb all oil so be careful not to burn anchovies

Add tomatoes, spices and cook way down. You want mushy eggplant and a thick sauce

Add olives and parsley, stir to heat and serve over angle hair pasta w/ grated pecorino romano cheese,spinach salad and French bread. Red wine