Meatless Monday

whatdyoueatyesterday:

A few weeks ago I bookmarked a link for Pioneer Woman’s pasta with eggplant recipe and while trying to figure out what to eat this, I stumbled upon it. I do that frequently… bookmark stuff and then completely forget about it until weeks later. At least I bookmark it though because then I know, eventually, I’ll make it. So when I happened to see it on the long list of other bookmarks, I thought it would be the perfect Meatless Monday meal!
Now, I’m not the biggest fan of eggplant. It’s got that funny, spongy texture and the skin is so leathery and thick, but I quickly got over all of that when I realized this dish was actually really tasty! *Side note- one time I pan fried eggplant by dipping it in egg and then in breadcrumbs with parmesan cheese and then frying it in a pan with just a little olive oil until it was cooked and the outside was crispy… now that is the way to eat eggplant! Ok, end of side note.* It’s a fairly simple recipe. All you have to do is saute onion and garlic, then add the eggplant and cook that for a bit. Next you throw in a can of diced tomatoes, let that heat up and add a little bit of chopped basil (which I forgot about until we were just about to sit down). Spoon all of that over some pasta and you’re done!
It’s a really easy, delicious meal! I was actually surprised. I didn’t think it sounded too awesome, but I enjoyed it. It’s also decently filling, with the pasta, but we did add a salad as well.
Oh most importantly… I cut the recipe way down. It calls for a whole onion, I used half. It calls for 4 cloves of garlic, I used 3, it called for 3 eggplants, I only used 1. It called for 1- 28oz can of tomatoes, I used 1 smaller 14.5oz can. It also called for a pound of pasta. I used half of that. And we still have leftovers. I’m not sure who she was feeding, but for 2 people that recipe is way too big. So keep that in mind!
http://thepioneerwoman.com/cooking/2008/11/when-marlboro-man-leaves-town-pasta-with-eggplant/

A few weeks ago I bookmarked a link for Pioneer Woman’s pasta with eggplant recipe and while trying to figure out what to eat this, I stumbled upon it. I do that frequently… bookmark stuff and then completely forget about it until weeks later. At least I bookmark it though because then I know, eventually, I’ll make it. So when I happened to see it on the long list of other bookmarks, I thought it would be the perfect Meatless Monday meal!

Now, I’m not the biggest fan of eggplant. It’s got that funny, spongy texture and the skin is so leathery and thick, but I quickly got over all of that when I realized this dish was actually really tasty! *Side note- one time I pan fried eggplant by dipping it in egg and then in breadcrumbs with parmesan cheese and then frying it in a pan with just a little olive oil until it was cooked and the outside was crispy… now that is the way to eat eggplant! Ok, end of side note.* It’s a fairly simple recipe. All you have to do is saute onion and garlic, then add the eggplant and cook that for a bit. Next you throw in a can of diced tomatoes, let that heat up and add a little bit of chopped basil (which I forgot about until we were just about to sit down). Spoon all of that over some pasta and you’re done!

It’s a really easy, delicious meal! I was actually surprised. I didn’t think it sounded too awesome, but I enjoyed it. It’s also decently filling, with the pasta, but we did add a salad as well.

Oh most importantly… I cut the recipe way down. It calls for a whole onion, I used half. It calls for 4 cloves of garlic, I used 3, it called for 3 eggplants, I only used 1. It called for 1- 28oz can of tomatoes, I used 1 smaller 14.5oz can. It also called for a pound of pasta. I used half of that. And we still have leftovers. I’m not sure who she was feeding, but for 2 people that recipe is way too big. So keep that in mind!

http://thepioneerwoman.com/cooking/2008/11/when-marlboro-man-leaves-town-pasta-with-eggplant/

Source: whatdyoueatyesterday