Heirloom Tomato Ragu with Thyme and Truffle Butter

This savory sweet ragu has a surprising blend of robust flavors that balance each other very well. The end result us something unanticipated and delicate. Served over grilled eggplant slabs, my imaginary french grandmother used to make this in place of the more traditional Ratatouille.

 

Truffle butter is not essential, but does improve the dish. This all started because I have said truffle butter in my fridge, but for such a coveted ingredient and flavor, I really have no idea what to do with it. While subtle here, it gets along nicely with the thyme and brings out the sweetness of tomatoes and butter.

Had I been planning this better, I would have had buttered french bread and a dry Rose` to go with it.

C'est la vie.

You will need:

3 Tbs. Butter 

1 Medium Eggplant, slicked thickly (1/2 inch) and salted.

2-4 Yellow/Red Heirloom tomatoes, chopped large.

1/2  of a Medium Onion, chopped.

2-4 cloves garlic, depending on size and preference. Chopped fine.

1 Small clove garlic to grate.

6-8 Stems Fresh Thyme

1Tsp Black Truffle Butter

1/8 Tsp Ground Cumin

Salt 

To Make:

Melt butter over medium heat and add onions and chopped garlic. Be sure to set that one small clove aside for later. When onions are translucent, add 4-6 Thyme sprigs and saute for a moment before adding tomatoes. Saute over medium heat until tomatoes begin to cook down and sauce begins to form. 

Add cumin and salt to taste. Be gentle with the cumin, you won't need much. Cook gently for 3-5 minutes depending on how juicy your tomatoes are. When you like the sauce consistency, lower the heat and stir in Truffle butter. 

Once butter is melted in, do a taste test. I like my garlic a little bit hot. If you do not, cook a bit more and then take of heat.  If you DO like more bite, grate in your last little clove of garlic, raise heat for a moment while stirring it all together, then take off heat, set aside and cover.

If you have salted your eggplant and left it to its own devices, it should be dewy and ready to go. Rinse off and pat dry. Heat a pan to medium high, add oil of choice and pan sear the eggplant until just tender. It usually starts to look dark and a little translucent. Don't futz with it much, or it will fall apart.

Remove your Thyme twigs from the tomato sauce and serve spooned over the eggplant. Sprinkle with extra fresh thyme leaves just before serving.

xoxo