Last week I felt so good I made three dinners in one day, ready for the times I wouldn’t feel so good.
While I was pottering around with some other things, I roasted some eggplant and put a pot of tomatoes on to make this pasta sauce.
We had it the next night for dinner, and I really think leaving it overnight really helped to develop the flavours. I’d like to say “duh”, because just about everything tastes better the next day, but how often do we leave full meals? I think next time I’ll make this in the morning and leave it do it’s thang until dinnertime. Yum.
Serves two, with leftovers. Can easily be doubled.
Ingredients:
1 eggplant, halved, or several smaller ones
olive oil
1/2 onion, diced,
2 small garlic cloves, minced
1 can diced tomatoes
2 tbsp tomato paste
1/4 cup sundried tomatoes, chopped
1/2 cup olives
1 tsp capers
splash balsamic vinegar
pinch sugar
salt and pepper, to taste.
Directions:
1. Roast the eggplant until soft, scrape insides into a bowl.
2. Saute the onion and garlic gently, until translucent. Add all other ingredients, including eggplant. Mash the eggplant a little, if it’s still in big lumps.
3. Leave to simmer until sundried tomatoes are soft and all is cooked to your liking.
4. Top fettuccine with sauce and lots of grated parmesan.
Linky bitz…
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♥ The linky will be up at 9am every Monday morning, and will stay up until the following Sunday. It doesn’t matter if you eat your meal on a day other than Monday – it’s just an easy day to create the link!♥ Grab the Meatless Monday button above and put it in your post, and even on your sidebar if you’re feeling generous.
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Where it says “Name”, you might like to add the name of your dish instead or as well.
knitxcore. says
March 5, 2012 at 2:25 ami think the boy may like this one! i'll pick up the ingredients on tuesday <3
Kyrstie @ A Fresh Legacy says
March 5, 2012 at 3:18 amHi Veggie Mamma, that looks delicious! I have an abundant supply of eggplants from my garden at the moment, I think I will give this a go. I am in awe that you make 3 meals in one day! Well done, I should be cooking now while my baby sleeps…
I think I will pop back here later in the week with a new recipe.
Christie @ Fig & Cherry says
March 5, 2012 at 4:11 amI followed your eggplant theme this week! 🙂 Agree that the 'sectioned' meal is a lifesaver when you only have short bursts of time available.
Maureen says
March 5, 2012 at 6:02 am3 meals in one day – I have a tough time getting one meal on the table on time. 🙂 …and there are only 2 of us! This looks really good.
Veggie Mama says
March 5, 2012 at 10:54 amOh it's a rare occurrence! Morning sickness has me pretty flat at nights, so the one day I felt good, I did as much as I could so I could be lazy for the rest of the week!
Veggie Mama says
March 5, 2012 at 10:54 amI could eat eggplant every week. I can't believe I used to be so scared of it!
Veggie Mama says
March 5, 2012 at 10:55 amOh you're very kind – it is a terrible photo. My DSLR is broken and I'm having to make do. And don't worry, I rarely make so many dinners at once! I was just taking advantage of the one day I didn't have morning sickness so I could avoid cooking later when I felt gross 🙂
Amycakes says
March 8, 2012 at 3:01 amThis looks so yummy and is exactly what I feel like eating right now! Will definitely make it in the very near future! PS I've linked to one of my recipes, but forgot to write the name of it instead just put my name – whoops! Sorry, my first link up!xoxo
Veggie Mama says
March 8, 2012 at 4:43 amIt's all good!! We can figure it out. Thanks for linking up 🙂