Quote Originally Posted by Scienter View Post
@Andres, those recipes sound awesome! I'll have to try the second one. @TinCow hates eggplant. :(
That's unfortunate. Pasta à la Norma is by far my favourite pasta. Discovered it for the first time in Sicily, in 2000. Was still a student then and not really into cooking, so kinda forgot about it, until my wife prepared years later. I've prepared it several times, always trying a few things in a different way, looking for the perfect recipe.

In fact, I said canned tomatoes or passata, but you shouldn't bother trying to make it with canned tomatoes. It's so much better if you use passata (the wiki I linked to sounds a bit ambiguous, when I say passata, I mean this part : "Tomato purée is sometimes referred to by its Italian name, passata di pomodoro, when it has been "passed" through a sieve to remove seeds and lumps. In this form, it is generally sold in bottles or aseptic packaging, and is most common in Europe").

It's only since this year I started cooking with the tajine (was inspired by an excellent meal at the local Morrocan restaurant) and it's just fun. Pretty simple, just throw stuff together and see what it gives; if you find an excellent combination, write it down somewhere ; I like this sort of experimenting.

@Fragony, I have a simple recipe for excellent tomatoe sauce in one of our cooking books; I'll post it later (you'll need a passe-vite (or food mill)).