This recipe came out really well...if you are in the mood for eggplant. It just so happens that tonight I wasn't. I bought the eggplant on a whim without a clear idea of what I wanted to do with it. Sometime during the week I lost my itching for eggplant. So here it is the end of the week and I need to use up my stuff from the week. I really wanted the spaghetti sauce I made earlier, but the flavors just didn't meld well. So I ended up with this.
Eggplant Zucchini Tomato Pasta with Dijon Vinaigrette
First I cut up my eggplant and zucchini and put them in a roasting pan. Then I tossed them with olive oil, oregano, and thyme. Roast for about 25 minutes.
After they were roasted, I added a little balsamic vinegar and dijon mustard. It was at this point that I realized my spaghetti sauce just wasn't going to mesh with this! And what I had wasn't going to work on it's own. I found some grape tomatoes in my fridge and cut them in half and stewed them in olive oil, basil, and a touch of sugar and added those to the mix along with some sprouted quinoa for protein. I added some tagiatelle, and boom. dinner. What really would have made this awesome would be olives and feta. Happy Friday!!
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