This new job at the hair salon is running me ragged!! I've got to work all weekend again:( Than next week they are sending me to a 3 day training class! Yippie for me LOL!!
So yesterday after I did my home hair people I had a cooking marathon to get dinners for a couple of nights! I made country style ribs,meatloaf, pot roast with carrots & potatoes, baked a chicken, biscuits. Plus for dinner Thursday I fried some spots, french fries & hush puppies plus cole slaw, yummy!!
Than at Harris Tetter I found 2 eggplants in the sale bin for less than $1.00
I made this last night for my lunch today. Oh my gosh was it good
I did leave out the capers cause I didn't have any & used thin reg. spaghetti.
Eggplant Pomodoro Pasta
2 tablespoons extra-virgin olive oil
1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
4 plum tomatoes, diced
1/3 cup chopped pitted green olives
2 tablespoons red-wine vinegar
4 teaspoons capers, rinsed
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper, (optional)
12 ounces whole-wheat angel hair pasta
1/4 cup chopped fresh parsley, or basil
Put a pot of water on to boil.
Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
Meanwhile, cook pasta in boiling water until just tender, about 6 minutes. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley or basil on top.
I used the recipe from the back of the bag. Was self rising flour!