Six o’clock fix: a hearty one-pot dish for your next brunch

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This spicy Italian Tomato Sauce with Eggs and Eggplant takes just 20 minutes to prepare and 20 minutes to cook.

Author of the article:

Julian Armstrong • Special to Montreal Gazette

Publication date:

December 21, 2021 • 13 minutes ago • 2 minute read • Join the conversation

Eggs in spicy tomato sauce with aubergine, from the new cookbook by Lidia Bastianich.
Eggs in spicy tomato sauce with aubergine, from the new cookbook by Lidia Bastianich. Appetite photo by Random House

Television chef and restaurateur Lidia Bastianich has produced the perfect book for the holiday season. Called Lidia’s A Pot, a Pan, and a Bowl (Random House Appetite, $ 36), it’s a collection of more than 120 recipes that she calls “simplified,” “uncomplicated,” and “minimally messy.”

The author of 16 other books, often collaborations with her daughter, Tanya Bastianich Manuali, this friendly and energetic Italian-American offers so much advice it’s almost as if she’s with you in the kitchen. Also, the photographs in Armando Rafael’s new book are excellent. As a bonus, Bastianich includes instructions on how to adapt recipes if you want to use an electric pressure cooker or Instant Pot.

This easy brunch dish takes about 20 minutes to prepare and another 20 to cook. If you like, you can make the sauce ahead of time. To learn more about Bastianich’s cuisine, visit lidiasitaly.com .

Eggs in Spicy Tomato Sauce with Eggplant

(Eggs to purgatory with aubergine)

For 4 persons

1/4 cup (60 ml) olive oil

1 medium eggplant, peeled and cubed

1 medium onion, chopped

3 tablespoons (45 ml) capers, drained in brine

1/4 cup (60 ml) pitted black olives in oil, cut in half

Kosher or coarse salt

Peperoncino flakes (available in specialty stores; substitute for red pepper flakes)

1 can (28 oz / 796 ml) whole San Marzano tomatoes, crushed

1/2 tsp (2 ml) dried oregano

8 large eggs

1/4 cup (60 ml) fresh basil, minced

Pecorino cheese wedge for grating (optional)

Heat the oil in a large heavy skillet over medium heat and cook the eggplant and onion until just tender, about 7 minutes.

Add the capers and olives, and season with salt and 1/4 to 1/2 teaspoon (1 to 2 ml) of pepperoni or red pepper flakes. Cook until mixture is sizzling, about 1 minute.

Add the tomatoes and 1 cup (250 ml) of water, sprinkle with oregano, and simmer quickly until the mixture is slightly thick, about 15 minutes.

Reference-montrealgazette.com

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