(recipe adapted from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
Roasted whole red peppers from a jar (the equivalent amound of about 2 large red bell peppers)
1/4 cup slivered raw almonds
1 lb. zucchini (about 3 medium)
1 medium white onion
2 Tbsp. olive oil
4 cloves garlic, minced
1/4 tsp. dried red chili flakes
1/4 tsp. salt
3/4 cup minced fresh mint leaves
1/2 cup dry white wine
3 Tbsp. fresh-squeezed lemon juice
1 lb. dried fettuccine
Cut the peppers into thin 1-inch strips. Set aside.
Place the almonds in a single layer in a dry, heavy-bottomed skillet over medium-high heat. Shake the pan frequently. Soon the nuts will begin to turn golden brown, emitting a wonderful roasted aroma. Immediately remove them from the pan and set aside.
Wash and dry the zucchini and cut into 1/4-inch rounds. Trim off and discard the ends of the onion, peel it, and cut it in half lengthwise. Place each half cut side down on your work surface and slice lengthwise into 1/4-inch-thick slices.
In a large pot, bring several quarts of water to a boil for the pasta. Meanwhile, heat the oil in a large skillet over medium heat. Saute the onion, garlic, and chili flakes for about 5 minutes, stirring frequently, until the onion begins to turn golden. Add the zucchini and salt, then saute about 15 minutes over medium-high heat, stirring frequently. The vegetables should be nicely browned. Stir in the mint and bell pepper strips, then add the wine and lemon juice. Stir and saute about 1 minute. Cover the pan, turn off the heat, and allow to stand about 5 minutes.
Meanwhile, cook the pasta in the boiling water until al dente and drain well. Toss the hot pasta with the zucchini mixture and almonds in a warmed serving bowl until well combined. Serve hot.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Tuesday, January 16, 2018
Monday, November 6, 2017
Lasagnette with Spicy Greens, Adzuki Beans, and Shiitake Mushrooms
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1 cup dried adzuki beans
1 tsp. dried red chili flakes
2 bay leaves
1 oz. dried shiitake mushrooms
1 1/2 lbs. mustard greens (about 2 bunches)
2 Tbsp. dark sesame oil
3 medium cloves garlic, minced
1 medium yellow onion, diced
2 Tbsp. grated fresh ginger
2 Tbsp. soy sauce
1 lb. dried lasagnette (or any type chunky pasta)
Soak the beans several hours or overnight. Drain and cover with fresh water in a large stockpot. Add the chili flakes and bay leaves. Bring to a boil and cook about 40 minutes, adding water occasionally as needed. Beans should be tender but not so soft they break apart easily. Drain the beans, remove the bay leaves, and set aside.
Meanwhile, soak the mushrooms in 2 cups of hot water for about 30 minutes. Lift them out of the water, reserving the soaking liquid, and wash carefully under a thin stream of running water to remove any grit in the membranes. Remove and discard the tough stems and sliver the caps. Strain the soaking liquid through a paper coffee filter into a bowl, if the liquid is gritty. You will have about 1 1/2 cups, which you will use in the sauce. Set aside.
Bring several quarts of water to a boil for the pasta. Meanwhile, wash the geens carefully, discard the thick part of the stems, and chop coarsely. In a high-walled skillet or stockpot, heat the oil over medium heat and sauté the garlic and onion about 5 minutes, until the onion begins to get limp. Add the beans, mushrooms, ginger, and soy sauce, and stir and sauté 5 minutes longer. Add the greens and the mushroom soaking liquid and increase heat to medium-high. Toss and stir often as the greens wilt and most of the liquid evaporates, about 10 minutes.
Meanwhile, cook the pasta in the boiling water until al dente. Drain well and gently combine with the sauce in a warm serving bowl. Pass the pepper grinder and additional soy sauce, if desired.
(I used a combination of kale and napa cabbage in place of the mustard greens, and bowtie shaped pasta. My beans turned out a bit on the falling-apart side, but were still good. I also didn't strain my mushroom liquid - the mushrooms were high quality and not gritty. Nice unexpected Asian flavor combination with the pasta.)
1 cup dried adzuki beans
1 tsp. dried red chili flakes
2 bay leaves
1 oz. dried shiitake mushrooms
1 1/2 lbs. mustard greens (about 2 bunches)
2 Tbsp. dark sesame oil
3 medium cloves garlic, minced
1 medium yellow onion, diced
2 Tbsp. grated fresh ginger
2 Tbsp. soy sauce
1 lb. dried lasagnette (or any type chunky pasta)
Soak the beans several hours or overnight. Drain and cover with fresh water in a large stockpot. Add the chili flakes and bay leaves. Bring to a boil and cook about 40 minutes, adding water occasionally as needed. Beans should be tender but not so soft they break apart easily. Drain the beans, remove the bay leaves, and set aside.
Meanwhile, soak the mushrooms in 2 cups of hot water for about 30 minutes. Lift them out of the water, reserving the soaking liquid, and wash carefully under a thin stream of running water to remove any grit in the membranes. Remove and discard the tough stems and sliver the caps. Strain the soaking liquid through a paper coffee filter into a bowl, if the liquid is gritty. You will have about 1 1/2 cups, which you will use in the sauce. Set aside.
Bring several quarts of water to a boil for the pasta. Meanwhile, wash the geens carefully, discard the thick part of the stems, and chop coarsely. In a high-walled skillet or stockpot, heat the oil over medium heat and sauté the garlic and onion about 5 minutes, until the onion begins to get limp. Add the beans, mushrooms, ginger, and soy sauce, and stir and sauté 5 minutes longer. Add the greens and the mushroom soaking liquid and increase heat to medium-high. Toss and stir often as the greens wilt and most of the liquid evaporates, about 10 minutes.
Meanwhile, cook the pasta in the boiling water until al dente. Drain well and gently combine with the sauce in a warm serving bowl. Pass the pepper grinder and additional soy sauce, if desired.
(I used a combination of kale and napa cabbage in place of the mustard greens, and bowtie shaped pasta. My beans turned out a bit on the falling-apart side, but were still good. I also didn't strain my mushroom liquid - the mushrooms were high quality and not gritty. Nice unexpected Asian flavor combination with the pasta.)
Monday, October 9, 2017
Eggplant Pasta Salad with Kalamata Olives
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
2 small eggplants (about 1 1/2 lbs.)
7 green onions
3 Tbsp. extra-virgin olive oil (I use coconut oil for cooking)
4 medium cloves garlic, minced
1 tsp. dried red chili flakes
1 medium red bell pepper, thinly sliced
2 tsp. dried oregano
1/2 tsp. salt
1/4 cup fresh-squeezed lemon juice
2 Tbsp. balsamic vinegar
2 Tbsp. mirin (or sherry)
1 lb. dried rigatoni
1/2 cup slivered kalamata olives
1/2 cup minced fresh parsley
Peel the eggplants and cut them into 1/4-inch-thick strips about 3 inches in length. Trim all but about 2 inches of the tops from the green onions. Cut in half lengthwise, then into 1-inch pieces. [I just sliced the green onions on a diagonal.]
Heat 2 Tbsp. of the coconut oil in a heavy skillet over medium heat. Add the garlic and chili flakes and stir to distribute in the oil. Add the eggplant, green onion and bell pepper; stir. Sprinkle with the oregano and 1/4 tsp. of the salt. Stir and saute over medium heat 15-20 minutes, until vegetables are tender and browning nicely. Transfer to a large bowl.
Whisk together 1 Tbsp. olive oil, the lemon juice, vinegar, mirin, and remaining 1/4 tsp. salt. Pour this dressing over the eggplant mixture in the bowl, cover, and set aside at room temperature for at least 30 minutes or up to a few hours so the flavors can blend.
Bring several quarts of water to a boil. Cook the pasta until al dente. Cool briefly in a bowl of cold water, drain very well, and toss with the eggplant mixture, olives, and parsley.
2 small eggplants (about 1 1/2 lbs.)
7 green onions
3 Tbsp. extra-virgin olive oil (I use coconut oil for cooking)
4 medium cloves garlic, minced
1 tsp. dried red chili flakes
1 medium red bell pepper, thinly sliced
2 tsp. dried oregano
1/2 tsp. salt
1/4 cup fresh-squeezed lemon juice
2 Tbsp. balsamic vinegar
2 Tbsp. mirin (or sherry)
1 lb. dried rigatoni
1/2 cup slivered kalamata olives
1/2 cup minced fresh parsley
Peel the eggplants and cut them into 1/4-inch-thick strips about 3 inches in length. Trim all but about 2 inches of the tops from the green onions. Cut in half lengthwise, then into 1-inch pieces. [I just sliced the green onions on a diagonal.]
Heat 2 Tbsp. of the coconut oil in a heavy skillet over medium heat. Add the garlic and chili flakes and stir to distribute in the oil. Add the eggplant, green onion and bell pepper; stir. Sprinkle with the oregano and 1/4 tsp. of the salt. Stir and saute over medium heat 15-20 minutes, until vegetables are tender and browning nicely. Transfer to a large bowl.
Whisk together 1 Tbsp. olive oil, the lemon juice, vinegar, mirin, and remaining 1/4 tsp. salt. Pour this dressing over the eggplant mixture in the bowl, cover, and set aside at room temperature for at least 30 minutes or up to a few hours so the flavors can blend.
Bring several quarts of water to a boil. Cook the pasta until al dente. Cool briefly in a bowl of cold water, drain very well, and toss with the eggplant mixture, olives, and parsley.
Thursday, November 17, 2016
Winter Squash and Cauliflower Soup with Rosemary and Marsala
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1 1/2 lbs. winter squash, peeled, seeded, and diced (4 cups)
1 Tbsp. olive oil
1 medium yellow onion, diced
1/4 tsp. dried red chili flakes
5 cloves garlic, minced
2 tsp. dried rosemary, crushed
1/8 tsp. salt
4 cups vegetable stock
1 28-oz. can diced tomatoes
2 cups diced cauliflower
3/4 cup dried small shell pasta
1/3 cup Marsala
Heat the olive oil in a stockpot over medium-high heat for a moment, then add the onion and chili flakes. Stir and sauté about 2 minutes, then stir in the squash, garlic, rosemary, and salt. Saute about 7 minutes, stirring frequently, until the squash and onions are beginning to brown. Add the stock and the tomatoes with their juice. Cover and bring to a boil over high heat. Stir in the cauliflower, pasta, and Marsala, and bring back to a boil over high heat. Reduce heat to medium-high to maintain a strong simmer and cook about 12 minutes, until cauliflower is fork-tender and pasta is al dente. Serve very hot.
1 1/2 lbs. winter squash, peeled, seeded, and diced (4 cups)
1 Tbsp. olive oil
1 medium yellow onion, diced
1/4 tsp. dried red chili flakes
5 cloves garlic, minced
2 tsp. dried rosemary, crushed
1/8 tsp. salt
4 cups vegetable stock
1 28-oz. can diced tomatoes
2 cups diced cauliflower
3/4 cup dried small shell pasta
1/3 cup Marsala
Heat the olive oil in a stockpot over medium-high heat for a moment, then add the onion and chili flakes. Stir and sauté about 2 minutes, then stir in the squash, garlic, rosemary, and salt. Saute about 7 minutes, stirring frequently, until the squash and onions are beginning to brown. Add the stock and the tomatoes with their juice. Cover and bring to a boil over high heat. Stir in the cauliflower, pasta, and Marsala, and bring back to a boil over high heat. Reduce heat to medium-high to maintain a strong simmer and cook about 12 minutes, until cauliflower is fork-tender and pasta is al dente. Serve very hot.
Thursday, November 22, 2012
Hearty Greens Soup with Pasta and Tomatoes
(recipe from Whole Foods Market)
2 Tbsp. olive oil
3 cloves garlic, chopped
1 medium yellow onion, chopped
1 bay leaf
salt and pepper to taste
4 plum tomatoes, cored and chopped (I used one 15 oz. can chopped tomatoes)
2 carrots, chopped
8 cups water (or broth)
1 bunch Swiss chard (about 3/4 lb.), roughly chopped
1/2 bunch escarole (about 1/2 lb.), stemmed and roughly chopped
1/2 lb. dried bowtie pasta (I used wheat-free macaroni)
1 (3-inch) Parmigiano Reggiano rind, plus grated cheese for garnish (I omitted this)
1/4 lb. baby spinach
Heat oil in a large pot over medium heat. Add garlic, onions, bay leaf, salt and pepper and cook, stirring often, until caramelized, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and water and bring to a boil, scraping up any browned bits from the bottom of the pot.
Stir in Swiss chard, escarole, pasta and Parmigiano Reggiano rind, reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.
Remove and discard bay leaf and rind from the soup, then ladle into bowls. Garnish with grated cheese and serve.
(All of the greens packed into this soup made it so good! I'd almost rather switch the pasta for beans in this recipe. It makes a lot, and is very hearty.)
2 Tbsp. olive oil
3 cloves garlic, chopped
1 medium yellow onion, chopped
1 bay leaf
salt and pepper to taste
4 plum tomatoes, cored and chopped (I used one 15 oz. can chopped tomatoes)
2 carrots, chopped
8 cups water (or broth)
1 bunch Swiss chard (about 3/4 lb.), roughly chopped
1/2 bunch escarole (about 1/2 lb.), stemmed and roughly chopped
1/2 lb. dried bowtie pasta (I used wheat-free macaroni)
1 (3-inch) Parmigiano Reggiano rind, plus grated cheese for garnish (I omitted this)
1/4 lb. baby spinach
Heat oil in a large pot over medium heat. Add garlic, onions, bay leaf, salt and pepper and cook, stirring often, until caramelized, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and water and bring to a boil, scraping up any browned bits from the bottom of the pot.
Stir in Swiss chard, escarole, pasta and Parmigiano Reggiano rind, reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.
Remove and discard bay leaf and rind from the soup, then ladle into bowls. Garnish with grated cheese and serve.
(All of the greens packed into this soup made it so good! I'd almost rather switch the pasta for beans in this recipe. It makes a lot, and is very hearty.)
Wednesday, October 24, 2012
Harissa Spaghetti
(recipe from 101cookbooks.com)
3 medium cloves garlic, peeled
a big pinch of fine grain sea salt
1/4 cup olive oil
2 Tbsp. harissa paste
8 oz. (1/2 lb) spaghetti (I used a quinoa/corn/amaranth pasta, since I'm trying not to do wheat)
1 small bunch kale, washed, deveined, and cut into bite-sized pieces
1/2 cup oil-cured black olives, pitted (I also cut these into quarters)
1/2 cup pine nuts, toasted
zest of 1 lemon
Bring a big pot of water to a boil. In the meantime, place the cloves of garlic on a cutting board and sprinkle them with a big pinch of salt. Crush with the flat side of a knife. Now crush and chop, crush and chop until you have a garlic paste. Alternately, you can use a mortar and pestle. In a small bowl, whisk together the garlic paste, harissa, and olive oil. Set aside.
Generously salt the boiling water, add the pasta, and cook per package instructions. Just before the pasta is done, add the kale to the pasta water, count to six, drain and set aside.
Heat half of the harissa dressing in the now empty pasta pot. Add the pasta and kale, black olives, pine nuts, and lemon zest. Stir over the heat for a minute or so, then turn everything out onto a platter and drizzle with the remaining harissa olive oil. (I just stirred all of the harissa olive oil into the pot along with the other ingredients.)
(Amazing. At first, it seemed a bit too salty, but after a day (I split this up for lunches over many days) the flavors blended into an amazing spicy yummy dish. So good. And with that, I finally used all of my small can of harissa! Yay! What a culinary adventure!)
3 medium cloves garlic, peeled
a big pinch of fine grain sea salt
1/4 cup olive oil
2 Tbsp. harissa paste
8 oz. (1/2 lb) spaghetti (I used a quinoa/corn/amaranth pasta, since I'm trying not to do wheat)
1 small bunch kale, washed, deveined, and cut into bite-sized pieces
1/2 cup oil-cured black olives, pitted (I also cut these into quarters)
1/2 cup pine nuts, toasted
zest of 1 lemon
Bring a big pot of water to a boil. In the meantime, place the cloves of garlic on a cutting board and sprinkle them with a big pinch of salt. Crush with the flat side of a knife. Now crush and chop, crush and chop until you have a garlic paste. Alternately, you can use a mortar and pestle. In a small bowl, whisk together the garlic paste, harissa, and olive oil. Set aside.
Generously salt the boiling water, add the pasta, and cook per package instructions. Just before the pasta is done, add the kale to the pasta water, count to six, drain and set aside.
Heat half of the harissa dressing in the now empty pasta pot. Add the pasta and kale, black olives, pine nuts, and lemon zest. Stir over the heat for a minute or so, then turn everything out onto a platter and drizzle with the remaining harissa olive oil. (I just stirred all of the harissa olive oil into the pot along with the other ingredients.)
(Amazing. At first, it seemed a bit too salty, but after a day (I split this up for lunches over many days) the flavors blended into an amazing spicy yummy dish. So good. And with that, I finally used all of my small can of harissa! Yay! What a culinary adventure!)
Saturday, August 25, 2012
Fresh Tomato Farfalle with Sweet Corn and Basil
(recipe from Vegetarian Times magazine, 2010)
1/4 cup lime juice
3 Tbsp. olive oil
1 Tbsp. grated lime zest
1 tsp. ground cumin
2 lb. tomatoes, cut into bite-sized pieces (5 cups)
1 15-oz. can chickpeas, rinsed and drained
1/2 cup torn basil leaves
9 oz. farfalle pasta (I used fusilli)
1 1/4 cups fresh or frozen corn kernels
Combine lime juice, oil, lime zest, and cumin in bowl. Add tomatoes, chickpeas, and basil; toss to coat. Set aside.
Cook pasta according to package directions. Add corn to pasta water 2 minutes before end of cooking time. Drain, and toss with tomato mixture.
(Nice, fresh, flavorful salad. I used an assortment of heirloom tomatoes for color variety. Since I am currently reading the book Wheatbelly, about the unhealthiness of modern wheat, I used a rice & millet pasta, which tasted fine. This pasta salad was perfect for work lunches.)
1/4 cup lime juice
3 Tbsp. olive oil
1 Tbsp. grated lime zest
1 tsp. ground cumin
2 lb. tomatoes, cut into bite-sized pieces (5 cups)
1 15-oz. can chickpeas, rinsed and drained
1/2 cup torn basil leaves
9 oz. farfalle pasta (I used fusilli)
1 1/4 cups fresh or frozen corn kernels
Combine lime juice, oil, lime zest, and cumin in bowl. Add tomatoes, chickpeas, and basil; toss to coat. Set aside.
Cook pasta according to package directions. Add corn to pasta water 2 minutes before end of cooking time. Drain, and toss with tomato mixture.
(Nice, fresh, flavorful salad. I used an assortment of heirloom tomatoes for color variety. Since I am currently reading the book Wheatbelly, about the unhealthiness of modern wheat, I used a rice & millet pasta, which tasted fine. This pasta salad was perfect for work lunches.)
Monday, June 25, 2012
Pasta With Lentils and Kale
(recipe from Gourmet - Italian Kitchen magazine)
Serves 4.
1/2 cup French (small) green lentils
2 cups water
5 Tbsp. olive oil, divided
2 medium onions, finely chopped (2 cups)
3/4 lb. kale, preferably Tuscan (lacinato)
3/4 lb. dried short tubular pasta (I used radiatore)
Simmer lentils in 2 cups water with 1/8 tsp. salt in a small saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 30 minutes. Remove from heat and season with salt.
While lentils simmer, heat 3 Tbsp. oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then saute onion with 1/4 tsp. pepper and 1/2 tsp. salt, stirring, 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes. Remove lid and increase heat to medium, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more. Sitr in lentils, including their liquid, and simmer, scraping up any brown bits, 1 minute. Season with salt and pepper.
While onion cooks, cut out and discard stems and center ribs from kale and coarsely chop leaves. Start cooking pasta in a 6- to 8-quart pot of well-salted boiling water, according to package instructions.
Seven minutes before pasta is finished cooking, stir in kale and boil uncovered, until pasta is al dente. Reserve about 1 cup pasta-cooking liquid, then drain pasta and kale in a colander. Add pasta mixture to lentils along with about 1/3 cup of pasta-cooking liquid (or enough to keep pasta moist) and cook over medium-high heat, tossing, 1 minute. Season with salt and pepper and drizzle with remaining 2 Tbsp. oil.
(Ate for my lunches at work. Found that it got better after a few days, once the flavors combined. The step of cooking the kale along with the pasta was so easy! I cut down on the oil and salt a bit. Also, my onions didn't really brown, but the slow, long cooking time made them sweet and tender nonetheless.)
Serves 4.
1/2 cup French (small) green lentils
2 cups water
5 Tbsp. olive oil, divided
2 medium onions, finely chopped (2 cups)
3/4 lb. kale, preferably Tuscan (lacinato)
3/4 lb. dried short tubular pasta (I used radiatore)
Simmer lentils in 2 cups water with 1/8 tsp. salt in a small saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 30 minutes. Remove from heat and season with salt.
While lentils simmer, heat 3 Tbsp. oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then saute onion with 1/4 tsp. pepper and 1/2 tsp. salt, stirring, 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes. Remove lid and increase heat to medium, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more. Sitr in lentils, including their liquid, and simmer, scraping up any brown bits, 1 minute. Season with salt and pepper.
While onion cooks, cut out and discard stems and center ribs from kale and coarsely chop leaves. Start cooking pasta in a 6- to 8-quart pot of well-salted boiling water, according to package instructions.
Seven minutes before pasta is finished cooking, stir in kale and boil uncovered, until pasta is al dente. Reserve about 1 cup pasta-cooking liquid, then drain pasta and kale in a colander. Add pasta mixture to lentils along with about 1/3 cup of pasta-cooking liquid (or enough to keep pasta moist) and cook over medium-high heat, tossing, 1 minute. Season with salt and pepper and drizzle with remaining 2 Tbsp. oil.
(Ate for my lunches at work. Found that it got better after a few days, once the flavors combined. The step of cooking the kale along with the pasta was so easy! I cut down on the oil and salt a bit. Also, my onions didn't really brown, but the slow, long cooking time made them sweet and tender nonetheless.)
Monday, August 29, 2011
Spaghetti with Let-My-Eggplant-Go-Free! Sauce
(recipe from The Wednesday Chef, online)
Serves 3 or 4
1 lb. eggplant, cut into 1/2-inch slices
1/3 c. extra virgin olive oil
3 cloves garlic, lightly smashed
2 sprigs thyme or oregano, chopped (I used dried)
1 c. stock or water
2 Tbsp. sun-dried tomatoes, minced
6 leaves basil, sliced thinly
salt and pepper
1 lb. spaghetti
Lightly salt the slices of eggplant, stack them back together and let sit for 20 minutes.
Put the olive oil in a wide, heavy saucepan, add the garlic cloves, and set over low heat.
Dry off the eggplant, cut it into chunks. When you start hearing the garlic sizzle a little and can smell it, drop in your eggplant and stir to coat it all with oil. Turn up the heat a little bit to medium high and add the thyme or oregano and stir. When the eggplant is turning translucent and softening, add the liquid, let it come to a boil, and turn it back down to medium-low. Let it bubble for a bit and cover it, leaving a crack for steam to escape. Stir once in a while so that the bottom doesn't stick.
After about 20 minutes or so, the liquid in the eggplant pan should be mostly evaporated and the eggplant should be soft and melting. Mash it with a fork or spoon, and adjust the seasoning to taste.
Toss the eggplant puree with the spaghetti that you cooked al dente. Stir in the minced tomatoes and basil. You can drizzle on some more oil. Serve immediately.
(Made for Justin on 8/26/11, a peace offering after our Wednesday night fight. We ate it with a simple salad of greens, tomatoes, radishes, and mustard vinaigrette (left over from the potato salad) and some focaccia. Justin surprised me with potato salad for my lunches. We watched the movie Flesh & Bone and drank a lovely organic red table wine. This eggplant sauce wasn't as flavorful as I'd thought it would be. I used whole wheat fusilli, which cradled the sauce nicely, but perhaps the whole wheat was too overpowering for the sauce. Also, next time I'd add more garlic, sundried tomatoes, and oregano.)
Serves 3 or 4
1 lb. eggplant, cut into 1/2-inch slices
1/3 c. extra virgin olive oil
3 cloves garlic, lightly smashed
2 sprigs thyme or oregano, chopped (I used dried)
1 c. stock or water
2 Tbsp. sun-dried tomatoes, minced
6 leaves basil, sliced thinly
salt and pepper
1 lb. spaghetti
Lightly salt the slices of eggplant, stack them back together and let sit for 20 minutes.
Put the olive oil in a wide, heavy saucepan, add the garlic cloves, and set over low heat.
Dry off the eggplant, cut it into chunks. When you start hearing the garlic sizzle a little and can smell it, drop in your eggplant and stir to coat it all with oil. Turn up the heat a little bit to medium high and add the thyme or oregano and stir. When the eggplant is turning translucent and softening, add the liquid, let it come to a boil, and turn it back down to medium-low. Let it bubble for a bit and cover it, leaving a crack for steam to escape. Stir once in a while so that the bottom doesn't stick.
After about 20 minutes or so, the liquid in the eggplant pan should be mostly evaporated and the eggplant should be soft and melting. Mash it with a fork or spoon, and adjust the seasoning to taste.
Toss the eggplant puree with the spaghetti that you cooked al dente. Stir in the minced tomatoes and basil. You can drizzle on some more oil. Serve immediately.
(Made for Justin on 8/26/11, a peace offering after our Wednesday night fight. We ate it with a simple salad of greens, tomatoes, radishes, and mustard vinaigrette (left over from the potato salad) and some focaccia. Justin surprised me with potato salad for my lunches. We watched the movie Flesh & Bone and drank a lovely organic red table wine. This eggplant sauce wasn't as flavorful as I'd thought it would be. I used whole wheat fusilli, which cradled the sauce nicely, but perhaps the whole wheat was too overpowering for the sauce. Also, next time I'd add more garlic, sundried tomatoes, and oregano.)
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