I cooked dinner a few days after writing my last recipe post, and it was soo amazing I thought I would share it with you. I sat down at the kitchen table after all my hard work,and laughed when I realized how inspired I was from my blog post, and how I had used almost 3/4 of the share in my meal. And what did I make you might ask?
Eggplant Puree with penne, roasted potatoes, and glazed carrots.
Eggplant-one large, diced large
4-5 large tomatoes- peeled and seeded, diced large
1-2 large bell peppers-diced large
1 large onion-diced
1 large fennel-bulb diced large
1 head of garlic-cloves diced
red pepper flakes
Line baking sheet with parchment paper. Preheat oven to 375. Place diced eggplant, tomatoes, peppers, fennel, onion, and garlic in bowl. Sprinkle veggies with red pepper flakes (light-handed, maybe 1/4 tspn, the more-the spicier), salt, pepper, and drizzle with olive oil, toss around in bowl. Then spread veggies onto parchment paper, and bake in oven for 30-35 mins. After 20 minutes, cook pasta, I used a random mix penne and other noodles I had in the cupboard. When veggies are done cooking place in blender or food processor, and add some basil leaves, and puree them. I kept mine very chunky. If you want to make the sauce a little thinner, add some pasta water. I only pureed about 2/3 of mine, and after I tossed the pasta with the puree, I added some of the whole chunky roasted veg, to make the pasta sauce even thicker. I grated parmesan after I plated it, but I am sure you could add it directly into the blender before you puree everything up. Makes enough for 2-3 good sized portions.
I enjoyed this dish very much, and used the fennel simply because I had some in the fridge, and thought the flavor sounded good with the pasta sauce. I found this recipe on the food network website by Giada de Laurentiis, via smittenktichen.com, and changed it up a bit. In it she used cherry tomatoes, which I am sure would also work, maybe giving the sauce a little sweetness.
And best of all even my dog Bailey enjoyed eating the leftovers!