Comments on: Penne with Eggplant and Tomato Sauce a la Marketman

By: Marketman

Marketman — Sun, 21 Feb 2010 07:26:45 +0000

iSSa, I am not related to Augusto in any way. He was the winner of a Bourdain contest in the U.S. I don’t think I have any recent Chinese blood in my veins, though it wouldn’t surprise me in the least if I had some from previous generations.

By: iSSa

iSSa — Sun, 21 Feb 2010 07:06:31 +0000

– OUT OF TOPIC –

finally saw Anthony Bourdain’s No Reservations Philippines episode sir! it’s on today (repeat on 8pm, 12mn) and on Feb 24 on Travel & Living =)

you look like you’re Chinese Marketman — are you? hehe! and the lechons looked damn great!! i bet it tasted even better.. no wonder Anthony said “best pig ever, bar none!” was salivating the entire time, sigh! ;-)

how are you related to Augusto? the fan who got Mr. Bourdain to visit the Philippines?

By: Jack Hammer

Jack Hammer — Sun, 21 Feb 2010 07:06:16 +0000

@ pia l.’s comment re: Grilled Talong on Open Flame……reminded me of “Mutabbal (an Arabic Dip)- Eggplant, Sesame Paste, EVOO, Lemon Juice, Garlic Paste, Salt as per Taste” which I was planning to do this week.

MM….That too will work great with Penne Pasta…just let it sit on top of Hot Pasta

By: Niki at spilled ingredients

Niki at spilled ingredients — Sat, 20 Feb 2010 22:58:28 +0000

This looks delicious, and just what I’ve been looking for to expand my eggplant parmesan repertoire. It looks like we may be visiting Manila in the near future for work, so I’m looking forward to getting to know the food side of it more! Thanks for the healthy recipe posts –

By: pinayinny

pinayinny — Sat, 20 Feb 2010 16:32:18 +0000

hi marketman!

what an excellent dish thats just perfect for lent!:) i’ll make this tomorrow.:)

By: Marketman

Marketman — Sat, 20 Feb 2010 08:44:52 +0000

Yes, you can use red wine vinegar. I suppose some wine would work too. Leave out cheese if you like. Ricotta Salata a salty drier ricotta works well as well. Grilling eggplants is definitely a nice option. As for tomatoes, I would only recommend fresh if they are brilliant fresh. I find many local Philippine grown tomatoes too acidic for pasta sauces, hence my preference for canned Italian that are consistently good and reliable. Also, I think the combination of puree, chopped tomatoes and vinegar keeps the color of the tomatoes bright, hence more appetizing.

By: Joyce

Joyce — Sat, 20 Feb 2010 05:42:48 +0000

just remembered, grilled eggplants with korean red spicy paste is also delicious

By: Joyce

Joyce — Sat, 20 Feb 2010 05:41:32 +0000

im loving your healthy recipe options mm. great tips on grilling and freezing eggplants and such from bettyq. will try it when i pass by the grocery today.

By: Connie C

Connie C — Sat, 20 Feb 2010 02:55:31 +0000

Since I do not barbecue in winter like Betty q does, or when I am lazy and rushing, I steam fry the eggplants: a little olive oil or garlic infused oil, saute eggplants adding a little water every now and then, then cover… cooks faster than in the oven with little need for a lot of oil. This is how I do it for moussaka or whenever it calls for frying the eggplant as in Szechuan eggplant.

By: Lilibeth

Lilibeth — Sat, 20 Feb 2010 02:25:33 +0000

This dish is similar to Ratatouille except for the zucchini. I love Ratatouille on pasta because it’s delicious and you can eat it guilt-free. One word of caution though, Marketman, if you really want to lose weight, cut down on the penne and take out the mozarella completely. Here’s a trick I would do – Put just a little pasta on your plate and pile it up with Ratatouille or your eggplant and tomato sauce with a ratio of like 4 portions of sauce to 1/2 portion of pasta and do not put any cheese (well, if you really must, then just a sprinkling). Vegetables are so filling and when it is cooked deliciously like this, you won’t even feel like you are missing a thing. The small portion of pasta is enough to satisfy your carb cravings. Like the others, I also roast about 2-3 eggplants in the stove and eat it with a little bagoong or shrimp paste and 3 tablespoons of rice (since you’re male and bulkier, make that 6 tablespoons for you) and that is one of my favorite meals. Pig out on vegetables and it eat it first so by the time you get to your main dish of meat, you only have very little space left in your stomach.