This grilled eggplant is the beginning of this evening's dinner and an another dish a bit later. Pasta sauce!
We have had a huge increase in tomato harvest. So yesterday I put them into the food processor. The left jar is the roma tomatoes. The right is the heirloom purple and the yellow cherries. All of the roma and about a third of the others went into tonight's sauce.
First into the pan was olive oil, onions, garlic, mushrooms, and some carrots for a bit of sweetness. When these sweat down, in went the next layer. Some diced banana peppers, the tomato puree, seasonings, and a bit of leftover white wine. oh, and the eggplant.
This simmered all the while the pasta water came up to a boil and the pasta cooked. I have to say it was pretty darned good. The eggplant and mushrooms gave it richness and flavor that meat usually contributes. I just love playing in the kitchen!
Until next time,
Ciao!
Birdie in Cucina
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