Salsa Alla Norma
In a large saucepan over low heat, melt butter and olive oil. Add onions and garlic, and sauté. Cook for two minutes until the onions and garlic are soft and translucent; about 5 minutes. Add the eggplant and continue to sauté, stirring frequently. Continue cooking until the eggplant is soft and golden; about 7 minutes. Deglaze the pan with white wine, and let it evaporate; continue to stir. Add in fresh thyme and Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree. Bring sauce to a boil over medium heat, and reduce to a simmer. Carefully stir in goat cheese, Parmesan, and cream. Season sauce with salt and pepper to taste. Stir sauce to combine, and let it simmer for 20 more minutes. Do not let sauce boil. Check seasonings and remove from heat. Spoon sauce over favorite pasta and garnish with fresh basil and toasted pine nuts. Mangia bene!