Keifel and I are trying to be good this week, both in not eating out so much (though we did have breakfast at Bread & Co. this morning because we hit the snooze one too many times) and in the eating more fresh veg now that the summer bounty is in full swing and we have a bit more money to spend on organic and local produce.
Last night we whipped up a pasta dish that turned out quite well.
Eggplant Farfalle
1 large eggplant (about 1 1/2 pounds), cut into 1/2″ dice
2 bell peppers (we used red and yellow), diced
1 medium onion, sliced
6 oz. dried farfalle (bowtie) pasta
1/2 link of smoked turkey sausage, sliced into 1/3″ thick half moons
olive oil
salt & pepper
two cloves of garlic
thyme
basil
Parmigiano Reggiano, grated
Dice the eggplant and toss with two tablespoons olive oil. Roast, stirring occasionally, in a 425 degree F oven for about 20-25 minutes, or until browned and tender. Set water for pasta on to boil*. When the eggplant is halfway through roasting, dump the pasta in (assuming the water is boiling). The pasta should take about 11 minutes. While the eggplant and pasta are cooking, saute the onions in a little olive oil (I recommend a 12″ saute for this). Just when they get translucent on the edges add the sausage to brown. When the sausage is brown, add the peppers and about a teaspoon to two teaspoons or dried basil and thyme rubbed between your fingers to release the oils and the black pepper. Turn the heat down to low. Scrap the roasted eggplant into the skillet and add the garlic (I put it through the garlic press) and stir to combine. Ladle about 1/2 a cup of pasta cooking water into the skillet to deglaze the pan and then drain the pasta and add to the vegetables; stir through. Plate and top with a little bit of parmigiano reggiano.
After making this last night, I had a few thoughts. Fresh herbs would make it wonderful. Also torn up spinach leaves added right before plating or after plating (in a pasta bowl) and stirring through would be really good. Oh, and a glass of wine of course. We each had about a cup and a half serving, Keifel had seconds, and we still have enough for lunch today.
*I salt the water for pasta after it comes to a boil. That was the only salt I used in the dish as the sausage and cheese are both salty.
Enjoy!
