Please consult the OU's guidelines for checking fruits and vegetables.

Rosemary, Tomato, Eggplant, and Black Olive Sauce
This recipe is kosher for Passover.
Rosemary, Tomato, Eggplant, and Black Olive Sauce Eileen Goltz | Pareve
1 hour, 25 minutes 15 minutes
30 minutes
40 minutes
6 to 8 servings

This recipe, from Bon Appetit, May 1999, uses canned tomatoes but it’s so good that I use it all year around.

Fresh Rosemary tends to be infested with aphids, thrips and other insects. Please check “Kashrut Instructions” below for instructions on insect inspection.

Ingredients
  • 3 large eggplants (about 3 lbs. total)
  • 1 tablespoon salt
  • ⅔ cup olive oil
  • 3 onions
  • 3 garlic cloves
  • 1½ Tablespoons chopped fresh rosemary
  • 3 (28-oz.) cans diced tomatoes in juice
  • 3 Tablespoons tomato paste
  • 1 cup pitted black olives, sliced

Instructions
  1. Peel eggplant and cut into 1-inch cubes. Toss with 1 Tablespoon salt in large colander. Set colander over bowl and let stand 30 minutes to allow excess liquid to drain from eggplant. Using paper towels, pat eggplant dry.
  2. Chop onion and garlic cloves.
  3. Heat oil in heavy large pot over medium-high heat. Add eggplant, onions and garlic. Cook until eggplant is almost tender and beginning to brown, stirring often, about 15 minutes.
  4. Add rosemary; cook 1 minute.
  5. Add tomatoes with juices and tomato paste. Simmer uncovered until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes.
  6. Mix in olives and simmer 5 minutes longer.
  7. Season sauce to taste with salt and pepper.
  • This recipe makes enough sauce for two pounds of pasta.
  • Can be prepared 1 day ahead. Cool. Cover and refrigerate. Rewarm before serving.

 


Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.