Spaghetti with Sicilian Eggplant sauce and Sangiovese

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Post  Dick Krueger on Tue Jan 27, 2009 2:40 am

Tonight'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.
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Post  Todd F r e n c h on Tue Jan 27, 2009 2:42 am

Beautiful meal, all the way around!

I had a salad, with chicken breast, and some manchego cheese...and leftover Chenin Blanc/Viognier...

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Post  Michael Bowden on Tue Jan 27, 2009 3:50 am

Dick.....can we get you a camera?
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Post  Zachary L A N G on Tue Jan 27, 2009 3:54 am

Dick, you sure know how to eat!!!! I love these posts!

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Post  Dick Krueger on Tue Jan 27, 2009 4:15 am

Michael-

I have a digital camera and a cell phone camera. I just need to take the time to set up a place to upload pictures.
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