Spaghetti with Sicilian Eggplant sauce and Sangiovese

Dick Krueger 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.