"Bringing Hope through Torah" ATIME Shas-a-Thon 5776

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2-3 medium eggplants salted

¼ cup olive oil

1 medium onion chopped

4 cloves garlic chopped not crushed

2 boxes chopped tomatoes by Pompi

½ teaspoon dried oregano

2 teaspoons red pepper flakes

¼ cup fresh basil chopped plus extra for topping

1 pound linguine pasta


•        Cut eggplant into small cubes.

•        Place in a single layer onto tray, drizzle with oil and kosher salt.

•        Roast in a 400 degree oven for about one hour or until golden.

•        In a large pan add 3 tablespoons of olive oil, adding the onions & garlic.

•        Cook until soft - about 8 minutes.

•        Add the tomatoes oregano, pepper flakes, and basil.

•        Cook until thick - about 10 minutes.

•        Add eggplant to sauce. Continue to simmer on low heat.

•        Bring large pot of salted water to a boil adding pasta and cooking for 8-10 minutes.

•        When done, without rinsing add the pasta to sauce gently and warm. If sauce is too thick add a couple of tablespoons of pasta water.

•        Serve with grated parmesan cheese and fresh basil.