Thursday, July 1, 2010


That's right! Don't run.
I love to use vegetables that are in season, to stretch my money further.
Eggplant is great in the summer, and surprisingly not bad!
(My baby could not stop eating it!)
Give this a try before you judge! ;)

I have tried a few recipes, but here is one of my favorites, and I am sure there will be more eggplant recipes coming! (Don't get too excited!)

Pasta with Roasted Eggplant Sauce

2 small firm Eggplant, cut into 1 inch cubes
Some Olive Oil
Salt and Freshly Ground Black Pepper
6 Garlic Cloves
1 lb. Whole Wheat Pasta
1 Medium Yellow Onion
1 28 oz. can Crushed Sant Marzano or any other canned plum tomatoes
1 C Fresh Basil Leaves, shredded and torn

1) Heat Oven to 425. Cook Pasta according to directions
2) Place Eggplant and garlic cloves (whole cloves just cracked from the skins) on cookie sheet. Spritz with Olive Oil or dip a brush in it and spread it lightly over the vegetables. Sprinkle with S&P and roast 20 minutes or until both are tender.
3) Preheat large skillet over medium heat. Add 1-2 Tbl of Olive Oil to pan. Cook the Onions. Place cooked Eggplant and Garlic in food processor and process until thick paste. Add the eggplant paste to onions and stir in tomatoes. Season with more S&P. Toss the drained pasta with sauce and cover with torn basil. Top with a little Parmesan cheese.
NOTE: Grilled Chicken would be amazing in this as well!!!!

Recipe adapted from Rachael Ray's 365: No Repeats

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