South east breeze and sunshine all dayThe ocean is calm and warm and clear.the air will only reach the mid 80's this afternoon.
EGGPLANT – TOMATO – BLACK OLIVES with RIGATONI
A great vegetable pasta dinner
Very easy, about 20 minutes – just prep ahead of time
Eggplant – 1 medium – ½" dice – 2 cups
Onion – 1 large – chopped
2 carrots – chopped
Black olives – ½ cup , chopped
Tomatoes – 14 oz. can – diced
Rigatoni – 1 lb. #24
Coriander – ground 1 tsp.
Red chili flakes – 1 tsp
Basil – dry 1 TBL
Parmigiano cheese - freshly grated – ½ cup
Sharp Cheddar – freshly grated – ½ cup
Chili Stuff Chili Mix – 1 tsp
Kosher salt
Black pepper – freshly ground
Use a large deep pan , heated to medium. Sautee onion & Carrots in olive oil until onion gets translucent and the carrots begin to soften. Add a few pinches on salt and some black pepper.
Add in the eggplant and a few more glugs of olive oil. Eggplant really likes the oil. Stir around until the eggplant gets golden
Add the coriander, red pepper flakes, chili mix, salt & black pepper.
Mix and cover.
Cook rigatoni in a large pot of boiling water for about 10 minutes. Make sure the pot has enough water that the temp will not drop when you add the pasta.
Add the tomatoes and olive to the eggplant.
Add the basil and stir. If you use fresh basil use a big handful. Chop this and add it just a minute before serving.
Drain the rigatoni and spoon about a dozen into a bowl.
Then cover it with a good helping of eggplant.
Top with a generous covering of the cheese mixture.
Serve with fresh crusty bread and a good red wine
Onion – 1 large – chopped
2 carrots – chopped
Black olives – ½ cup , chopped
Tomatoes – 14 oz. can – diced
Rigatoni – 1 lb. #24
Coriander – ground 1 tsp.
Red chili flakes – 1 tsp
Basil – dry 1 TBL
Parmigiano cheese - freshly grated – ½ cup
Sharp Cheddar – freshly grated – ½ cup
Chili Stuff Chili Mix – 1 tsp
Kosher salt
Black pepper – freshly ground
Use a large deep pan , heated to medium. Sautee onion & Carrots in olive oil until onion gets translucent and the carrots begin to soften. Add a few pinches on salt and some black pepper.
Add in the eggplant and a few more glugs of olive oil. Eggplant really likes the oil. Stir around until the eggplant gets golden
Add the coriander, red pepper flakes, chili mix, salt & black pepper.
Mix and cover.
Cook rigatoni in a large pot of boiling water for about 10 minutes. Make sure the pot has enough water that the temp will not drop when you add the pasta.
Add the tomatoes and olive to the eggplant.
Add the basil and stir. If you use fresh basil use a big handful. Chop this and add it just a minute before serving.
Drain the rigatoni and spoon about a dozen into a bowl.
Then cover it with a good helping of eggplant.
Top with a generous covering of the cheese mixture.
Serve with fresh crusty bread and a good red wine
No comments:
Post a Comment