Notes: This dish is best served family style on a large plate. Serve warm or at room temperature.
Ingredients: 2 cups good-quality extra-virgin olive oil, divided
9 cloves garlic, sliced
1 1/2 tablespoons crushed red pepper flakes, divided
3 16-ounce cans good-quality whole peeled organic tomatoes
1/2 cup fresh marjoram leaves (removed from stems), divided
Salt and pepper
1 1/2 pounds eggplant there are different varieties and sizes of eggplant so it is easier to give a weight
Instructions:
1.In a large saucepan, combine 1/4
cup of the olive oil, garlic, and up to 1 tablespoon of the crushed red pepper
flakes (depending on your desired spice level). Bring the pan to medium-low
heat and cook for 2 minutes. Add tomatoes with their juices and 1/4 cup of the
marjoram. Stir well and bring to a simmer. Let mixture simmer over low heat for
45 minutes, using a wooden spoon to break up tomatoes as they cook. Add a
little water if the mixture starts to dry out. Adjust seasoning with salt and
pepper to taste (it should be quite spicy). Cool to room temperature.
2.Clean grill grate and rub
with olive oil; preheat grill to high. Slice eggplant
crosswise into 1/3-inch-wide disks. (Discard ends.) In a large bowl, toss
eggplant slices while slowly adding up to 1 1/2 cups olive oil. Eggplant is
very absorbent, so be careful not to add olive oil all at once; if you do,
you’ll end up with a few disks soaked in olive oil and the remainder with none
at all. Season with salt and pepper.
3.Carefully
place eggplant disks on grill and cook for 1 minute, then rotate to get a
cross-section of grill marks. Cook for another minute before turning over.
Repeat cooking process for other side.
4.Lay grilled eggplant disks on a serving plate. Spoon dressing over
eggplant, then sprinkle with remaining 1/4 cup marjoram and drizzle with
remaining 1/4 cup of olive oil.
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