Last week I tried another recipe.
Well not really a recipe but kind of a concoction.
I started by cubing 1 eggplant, tossing with olive oil, salt and pepper and roasting for 15 minutes at 450 degrees. Every 5 minutes I re-tossed to make sure none stuck and/or burned.
Meanwhile I heated a large skillet with 2 cloves of garlic and about 2 tablespoons of olive oil.
Then I added 1 chopped onion and 1 chopped bell pepper.
After about 10 minutes I turned down the heat and let it all simmer.
Why not add some broccoli florets with some halved cherry tomatoes and let all that sizzle down?
(Just a check on the eggplant)
Per a recipe I saw, I added 1/4 cup of part skim ricotta cheese, finely chopped basil and some freshly shredded Parmesan.
Oh yea, I was boiling spinach fettuccine...
When the noodles were ready I added them and all the vegetables together.
A bit of pasta water and some mo' cheese.
Yum baby Yum.