Friday, May 14, 2010

Good eating

This was quick and delicious. 30 minutes from start to table. With many vegetarian recipes, meat eaters can throw in some meat if they want. I didn't have any artichoke hearts so skipped that ingredient. Serves 4. I cut it in half for two meals for one person.

Eggplant Provencal

12 oz dried fettuccine pasta
1/2 cup olive oil
2 Tbs chopped garlic
4 cups peeled, cubed eggplant
1/2 cup halved fresh mushrooms
1 cup sliced red onion
1/2 cup diced red or green bell pepper
1/2 cup chopped fresh basil (I used a lesser amount of dried)
1 tsp salt
1/4 tsp black pepper
1 cup canned artichoke hearts
1 1/2 cups chopped fresh tomatoes
1 cup pitted whole small black olives
1/2 TBS balsamic vinegar
1/2 cup grated Parmesan cheese (optional)

Cook pasta in large saucepan in boiling water until tender yet firm. Drain and rinse. Set aside and keep warm.

In large skillet, heat oil and saute garlic for 3 minutes. Add eggplant and saute for 5-10 minutes until tender. Stir in mushrooms, onions and peppers. Saute 2 more minutes. Add basil, salt and pepper. Turn off heat. (Note: I like my mushrooms well cooked and 2 minutes didnt do it for me. Longer cooking was needed)

Add noodles, artichoke hearts, tomatoes, olives and vinegar to eggplant mixture. Top with cheese if desire and serve immediately.

from the Kripalu Cookbook, pg. 86

14 comments:

willow said...

Okay. I'm picking up some eggplant at the grocery today! mmm-mmm.

Annie said...

This looks yummy, even though I am not an eggplant lover. Thanks for sharing. xoxo

Robin said...

Yummyyyyyyyyyy..... it's Market day for me, so I will be shopping for the ingredients I don't already have to make this! Our "Mini-Winter semi-permamnent fog has returned.... perfect weather for this (along with a glass of Pinot Noir)... and a NetFlix Film.

These days, I live such an "exciting" life!

Thank you for sharing your receipe!

Love,

♥ Robin ♥

Jude said...

Yummy, hope I can find some artichike hearts in the supermarket...looks delicious..thank you

Blue Sky Dreaming said...

This is a great recipe...I always make an eggplant dish when Pablo is out of town...he leaves Monday so I'll pick up an eggplant...thank you!

kj said...

i love throwing pasta dishes together. i love starches! add garlic and parmesan cheese and i am a happy girl.

love to you, suki
kj

marianne said...

This certainly looks yummy!!!!
I am not eating pasta at the moment :( but it sure is mouthwatering.....

hope you are fine!

Lynn said...

Looks VERY NUMMY!!!!!!!!!!! Enjoy!

louciao said...

I've been eating a version of this dish (sans eggplant) for the past 4days! After one big supper and two lunches of it, I decided to reconstitute the seemingly endless leftovers into a pasta bake, making layers of it sandwiched with cheeses and more sauce. Of course, now I have even more leftovers of that, so have invited the neighbours over to help deal with it tonight. Who'd ever have thought I could tire of pasta?! Certainly not me, but I do believe I reached my limit after 5 days. I'm going to cook up some eggplant as a sidedish to go with it tonight. Great minds...

soulbrush said...

don't like eggplkant or artichokes but it certainly looks scrummy.

Lisa at Greenbow said...

Yummmmmm Soon we will have fresh egg plant from the farmers market. I always wonder what to do with it.

kikipotamus said...

Speaking of eggplant, I made ratatouille in the slow cooker this week.

Cris, Artist in Oregon said...

Looks really good. To bad we both dont like eggplants.

Darnita said...

OOOOOOOOOOOHH! Can't wait to try out this recipe. Thanks for sharing.