While not nearly as bad as the uncooked chicken episode of years ago, last night I undercooked eggplant and onions that were intended to be the base for a red sauce. This means that instead of flavorful eggplant and sweet-tasting onions, you get boiled vegetables that add zero flavor to the final product. Last night, my husband started the rescue process. Let’s hope he succeeds so that I didn’t waste the normally delicious Italian eggplants and two cans of plum tomatoes.
Update: Okay, the red sauce was ‘saved’ with more peperoncini, some sugar, white wine and just cooking the hell out of it. After hours of cooking, the sauce had a nice, rich texture and the eggplant and onions were fine. Next time I have to be more patient!