Monday, August 3, 2009


Pasta with eggplant sauce (recipe in the comments from January 19, 2008)

Hot tea
English toffee
We don't use a lot of prepared food, right? But here we are on our second jar of pasta sauce in five days! Chalk it up to being a bit sick and this being the LAST WEEK of my summer class (can you tell I'm excited???). While this does rely on jar sauce, this isn't a typical prepared food meal. The eggplant, garlic, pepper flakes and arugula really jazz this dish up and add a lot of veggies to boot. Everyone in our family loves this too - T is a HUGE eggplant fan. You can spice it to your preference depending on the sauce you buy and the amount of red pepper flakes. We like this with regular white or whole wheat pasta.

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

J: "Local eggplant does make a difference!"
M: "Still crazy good."

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