Spaghetti w/ Sicilian Eggplant Sauce and Sangiovese

Epicurean Exploits - Food and Recipes
1

Monday’s dinner was Japanese eggplant - peeled, sliced, & quartered and sautéed with onion & garlic in a mixture of Lemon-infused olive oil & Tuscan EVOO. Then I added half a jar of Rao’s Sicilian Eggplant sauce and served over Rustichella di Abruzzi spaghetti. This was enjoyed with a surprisingly youthful 1996 Vino Noceto Amador County Sangiovese - fill a half inch below the capsule; bright clear ruby garnet in color; rich nose and flavors of earthy, spicy cherries; balanced mid-palate with sufficient acidity for the sauce; and a medium long earthy fruit finish. A nice meal, while watching the sunset creep up the mountains to the east and the salmon-colored sunset through the piñons to the west.

This was filling enough that we didn’t have any dessert

2

Dick, I tell ya…reading it again…it still sounds good!

3

For a vegetarian dinner it was quite tasty. I often add guanciale or prosciutto to my eggplant sauces, but this time I didn’t.

4

sounds delicious! how is the rao’s sauce on its own, btw?

5

I didn’t notice the wine you had posted at the old WB board, but I’m interested that Vino Noceto lasted that long. I’ve got maybe a bottle or two left, and never thought of letting them sit in the cellar for a while…good to know.

6

Paul-

I don’t think I’ve ever tried a Rao’s sauce without adding things to it. They make a wonderful base for interesting sauces.


Todd-

Our cellar is quite cool consistently. Wines tend to last longer with us than some others experience. As well we tend to prefer well-aged wines