Monday, August 31, 2009

Food- day 1

Whole Wheat Spaghetti with Eggplant
I used fresh veggies from our garden and market, you could sub other veggies that you have at home though....like zucchini/squash, add mushrooms, ect
I also used fresh basil cause I had it but obviously could sub dried herbs
Night before or morning of spread:
1 med eggplant, unpeeled, cut into 1/2 in cubes, sprinkle generously with salt (I used smoked salt and Kosher) on a baking sheet lined with 2 layers of paper towels. Cover with another 2 layers of towels and another baking sheet topped with heavy cans. Let drain for 8 hours.

*In a large skillet over med heat: 3 Tbsp EVOO, add the eggplant and cook, stirring until tender and golden
*Add and cook for about 15 sec: 2 Large garlic
cloves minced
*Add: 7 medium, ripe tomatoes, peeled, seeded, and chopped (I did not peel or seed, up to you)
2 medium bell peppers finely chopped
*Cook, stirring frequently until the sauce is thick, about 10 min
*Stir in: 1/2 cup fresh basil, coarsely chopped
1 Tbsp drained capers
2 large green olives, chopped
Salt and pepper to taste (I did not have to a
do either)

*Meanwhile boil 1 lb of whole wheat spaghetti. Drain and toss the the sauce.

*After serving I added asiago cheese on top and served with bread!

2 comments:

greenchickadee said...

I actually DO have eggplant in my fridge, so guess what we're having for dinner tonight?!? Love this. Thanks for the idea!

Laura said...

Hmmm! This looks yummy! Thanks for the good idea. I love anything with eggplant.