Eggplant Sauce with Tarragon

A great pasta dish for any occasion:

Michel Roux: Tarragon and mustard form this sauce a refreshing note, meanwhile the melanzani provides a smooth, creamy texture. The eggplant sauce tastes good with roast rabbit as well as veal or pork chops. This sauce is also highly recommended as an accompaniment to tagliatelle.

Heat the oil in a saucepan, add the shallots and the eggplant cubes and sauté over medium heat, stirring constantly with a wooden spoon. Once the eggplant pieces soften, pour in the red wine and make – continuing over medium heat – three minutes.

Add the veal stock and simmer the mixture gently for fifteen minutes.

Add the whipping cream and paprika powder, then whip the sauce in a hand mixer for 30 seconds.

Strain the sauce through a fine-mesh strainer into a clean saucepan. Fold in the mustard and tarragon and simmer briefly. Season the sauce with salt and freshly ground pepper to taste and serve on the spot.

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