This eggplant, tomato, and bell pepper pasta comes together in a pinch, and amazingly hearty and filling for a vegan and dairy-free dish.
Hello Latvia! Just wanted to give a big shout out to new visitors to the blog from all over the world. After three short months, my hope was to reach a local audience in sharing my passion for good, honest food. I never imagined reaching viewers from over 50 different countries. So thank you for joining my family on our farm to table cooking journey.
Folks, forgive me for not posting in awhile. Juggling work, family, cooking, and blogging has been a bit of a challenge lately. But there is big change on the horizon that I’ll be announcing shortly.
There aren’t any prep pictures of this recipe, because I honestly didn’t expect to be posting it. It was a total fluke. This recipe consisted of what I was able to scrounge from the fridge and pantry to make for dinner. In fact, I was prepared for an all out revolt from the family on yet another eggplant dish. I took one bite, and was pleasantly surprised, and snapped this picture before our ravenous pre-toddler, “mini-hulk” started squawking for dinner.
It was one of those days, running late at work, not having the time or patience to stop at the market, and just wanting to rush home to see my son (and husband too!). You know the drill. I have never been an on-the-fly type of cook. In the past, if I didn’t have a recipe that I painstakingly studied, read the reviews, and made sure I had all the ingredients for, I would not be cooking. On-the-fly cooking for me is something that has come with time, confidence, and learning to be flexible with seasonal ingredients from the farmers markets. And I’ve found it can be a much more liberating and relaxing cooking experience. That’s not to say I haven’t had my share of kitchen nightmares. Ask my husband about the overcooked kermit eggplants. I will never live this one down, and the baby is the only one that ate them. I did not have the heart to tell Guy from On The Vine my utter fail with his gorgeous kermit eggplants.
|Kermit Eggplant: You’re gonna have to pry them from my cold dead fingers!|
Give this recipe a try, and don’t feel like you have to follow it to a “T”. You can experiment with other veggies and herbs if you like. These are just what I had on hand thanks to Circle Key Farms and On The Vine from North Scottsdale Farmers Market and my friend Judy for her homegrown herbs. Have fun experimenting and coming up with recipes of your own.
What’s in season in your neck of the woods, and what are you cooking?
What I used for this recipe:
- Prep Time : 10 minutes
- Cook Time : 20 minutes
- Yield : 4
- onion - 1/2, chopped
- eggplant - 2 cups, chopped
- green bell pepper - 1, chopped
- canned diced tomatoes - 1 15oz can
- fresh thyme - 1 tsp, chopped
- fresh oregano - 1 tsp, chopped
- red pepper flakes - 1/2 tsp
- salt and pepper - to taste
- basil - several leaves, chiffonade
- penne - 1 pound pasta, cooked
- pasta water - 1 cup
- On medium heat in a saute pan, add onion, eggplant, and bell pepper.
- When onion translucent, add diced tomatoes, thyme, oregano, red pepper flakes, salt and pepper.
- Cover pan, and allow to cook down for approximately 20 minutes stirring occasionally.
- In the mean time, cook pasta per package instructions in well-salted boiling water. Be sure to add a touch of olive oil to the water to prevent the pasta from sticking. Reserve some pasta water in case you need to thin the sauce.
- When pasta is done, add the sauce to the pasta. Top with basil. Serve immediately.