Friday, August 24, 2007
Pasta with Eggplant and Green Beans
See the eggplant in this picture? Right. That's how I like my eggplant - roasted 'til soft and smashed into oblivion. So I halved a big eggplant, drizzled on some olive oil, sprinkled on salt & pepper, and popped it into a 400° oven until it was mush. Once it was cool enough to handle I sautéed onion and garlic in olive oil then I scooped the eggplant out of its skin into the pan. Next in went diced tomatoes, salt & pepper, paprika and fresh purple basil from our garden. I mixed all that stuff together well then added whole wheat pasta and green beans that I put in with the boiling pasta for a few minutes. And finally I sprinkled toasted pine nuts on top.