Saturday, January 19, 2008


Pasta with eggplant sauce (recipe in the comments)
Green beans

Hot tea
English toffee
The note I originally made on this recipe is "Finally, a GREAT eggplant sauce". As that indicates, searching for a good red sauce with eggplant was a long process. Most are either bitter or the eggplant is unnoticeable. This one is excellent though, and easy. It does rely on a jar of pasta sauce (which, as noted in the recipe, needs to be very flavorful), making it slightly less sustainable, but the result is yummy and the speed of this dinner prep is great! Sometimes convenience foods are just that, convenient. As M got home this afternoon and is, unsurprisingly, exhausted, a fast homey dinner seemed just the thing. What could be more welcoming than hot pasta with yummy eggplant? This is a big favorite of T's.

Prep Notes
Difficulty: Easy
Chopping: Eggplant, onion, garlic, basil
Time: 35 minutes
Make ahead: Make the sauce ahead and toss with fresh pasta.

J: "Finally."
M: "Eggplant is under-explored."

1 comment:

J said...

Pasta with Eggplant Sauce –J, inspired by Cooking Light
“Finally, a GREAT eggplant sauce!” – 2/07
Serves 2-3

1 lb. chunky pasta (penne or the like)
1 T olive oil
1 medium eggplant, peeled and cubed
1 medium onion, chopped
3 garlic cloves, coarsely chopped
1 scant t salt
.5 t crushed red pepper flakes
1 26 oz jar prepared pasta sauce (I used 365 Roasted Garlic, you want a STRONG flavored sauce)
2 cups arugula or other leafy green
1 cup Parmesan cheese, shredded (pre-shredded seems to work especially well)
2 T fresh basil, chopped (optional)

Cook pasta and drain well.

While pasta is cooking heat oil in a large deep skillet over medium-high heat. Add eggplant and onion. Cook for 8 minutes. Stir in garlic and cook for an additional 3 minutes. Add salt, pepper flakes, and pasta sauce. Bring to a simmer, reduce heat and cook for five minutes. Remove from heat and stir in arugula. Toss with pasta. Add the Parmesan and toss gently to combine. Add basil and taste for pepper.