I’m making pasta alla Norma because I found a perfect eggplant, or so I thought. This smooth, firm (some would say taut) mofo has a skin tougher than a slim Jim still in its wrapper. Unfortunately, I discovered this only after perfectly cooking the pulp. I tried to peel after the fact, and it just shredded. Since my delorean is in the shop, will simmering in the tomato sauce help soften the skin, or am I better off boogieing to the store hoping to find another taut purple boi? (Def will need a different store, I was shocked to find this one among all his pockmarked, flabby brethren). My original plan wasn’t to make much of a sauce at all, to burst some cherry tomatoes, making more a “chunky” sauce, but if it will save the eggplant I’m ready to go marinara…please advise, I’m still picking skin outta my molars.
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