[Majuro, Marshall Islands; 0707' N / 17122.'E]

 

Majuro's vegetables are all imported and fairly precious.  Only those that kept well were reliably fresh.  While there, we missed the abundance of locally grown vegetables we had enjoyed in Fiji and Vanuatu.   Still, in season, we were able to obtain nice "Japanese" eggplant, a favorite aboard.  Philip invented this piquant and satisfying recipe one day when this was all we had aboard for vegetables.

 

Sauce:

extra virgin olive oil

1/2 large onion, chopped finely

2 cloves, garlic, minced

1 4 oz can tomato sauce

1 Tbsp dried basil leaf

sprinkle dried pepper flakes

 

Add olive oil to saute pan and cooked onion until translucent.   Add garlic and cook about 5 minutes longer.  Add tomato sauce, basil and dried pepper flakes and bring to boil and then reduce heat and simmer while preparing eggplant.

 

6-8 Japanese eggplant, sliced thinly, lengthwise

extra virgin olive oil

sea salt

ground black pepper

 

Mix olive oil, sea salt and ground black pepper and brush over eggplant slices.  Grill eggplant until browned and soft.   Turn once to brown both sides. Remove from grill and lay grilled eggplant in sauce in saute pan.  Continue to simmer while pasta is cooking. 

 

Durum wheat linguini or spaghetti, cooked al dente

 

Garnish:

1/2 cup fresh basil leaves, ripped

1/4 cup fresh Italian parsley, ripped

4 oz mozzarella cheese, sliced

 

A minute or two before the pasta is ready, layer mozzarella cheese, fresh basil and fresh parsley onto eggplant slices and sauce.  Allow cheese to melt.  

 

Serve over pasta with:

grated aged romano or parmesan cheese