Posts Tagged ‘pasta’

Eggplant Three Ways

I love eggplant. And now that it’s peaking its season, I have loads of it in my refrigerator. As a CSA member, you probably do, too, and eggplant seems to be on few people’s Top 10 list of Favorite Vegetables.

This Creative Commons Licensed photo taken by hopemcg

This Creative Commons Licensed photo taken by hopemcg

Here are three recipes that use eggplant and several other late summer crops, listed from easiest to most complicated.

Pasta with Eggplant & Cream Sauce

This recipe is a modification of a dish I make quite often using mushrooms; last week I made it with eggplant and it was delicious!

Saute chopped onion and garlic over medium heat in olive oil until starting to brown. Add slices of eggplant and saute about 5 minutes or until eggplant is starting to become tender. Add some red wine (about 1/4 – 1/2 cup?) and continue cooking. Throw in chopped herbs (such as basil, oregano and thyme) and add oil if necessary. When eggplant is completely cooked, make space in the middle of the pan and melt about 1/8 cup butter. Add half and half (or just milk) and stir constantly with a whisk while cream thickens into a delicious sauce. (This will take 2-4 minutes) Add 1/2 shredded parmesan or other cheese and continue whisking until incorporated. Add cracked pepper to taste and serve sauce over your favorite pasta.

Eggplant Curry

I’ve only made this dish once, but it was quite tasty.

  • Coconut milk
  • 1 can chick peas
  • 2 cups bok choy
  • 4-6 shiitake mushroom
  • bell pepper
  • eggplant, sliced (leave skin on)
  • carrot, sliced
  • 1 cup broccoli
  • 1 cup cauliflower
  • canola oil

Stir-fry curry paste for a little bit, then add 1/2 can of coconut milk and stir. Add the vegetables that require the longest cooking time. Stir until boiling. Cook for a few minutes.

Add another can coconut milk plus the bell pepper, eggplant, and beans. Cover and cook for another few minutes. Add broccoli and bok choy. Cook till done. serve with rice or couscous

Prep Time: About 20 minutes
Cook Time: 20 minutes, if you cook the couscous while prepping

Ratatouille with quinoa

Words can not express how much I love making ratatouille with farm/garden-fresh herbs and veggies. If you leave out the grain, this dish can be made with ingredients I typically grow out my back door (or with what fills a CSA box this time of year)

I think we should add a new season in late summer, and call it Ratatouille Season.

  • 1 1/2 cups cubed peeled eggplant (last year I grew Louisiana Long Green Eggplant, which has a milder flavor than the ‘traditional’ purple ones) This is equal to one large purple eggplant, and about 3 of the louisiana greens.
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 1 whole onion, chopped
  • 2 garlic cloves, minced
  • 2 medium cucumbers, halved lengthwise and thinly sliced (you can also use zucchini, or a combination of the two)
  • A handful of fresh basil, chopped
  • Another handful fresh oregano, chopped
  • Crushed black pepper and bragg’s amino acids, to taste
  • 4 or 5 fresh tomatoes, diced
  • 1 (6-ounce) can tomato sauce (Arthur prefers it without the tomato paste)
  • 3 cups cooked quinoa
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese

Combine first 3 ingredients in a large microwave-safe bowl. Cover and microwave at HIGH 8 minutes. ¬†(If you’re microwave averse, you’ll just have to cook the eggplant separately or adjust the dish accordingly)

Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and cucumber (and whatever other veggies you like, such as bell pepper); sauté 8 minutes or until onion is tender. Add eggplant mixture, basil, and next 5 ingredients (basil through tomato sauce) to pan; cook 8 minutes or until vegetables are tender. Serve over couscous; sprinkle with cheese.

Yield: 4 servings (serving size: 1 cup stew, 3/4 cup couscous, and 2 tablespoons cheese)

Viva l’aubergine!


Collard Green Lasagne

This week’s CSA box contained the most variety we’ve had so far, including cucumbers, broccoli, onions, basil, zucchini, chard, lettuce, spinach and more. I believe our pick up members (my house hosts the CSA pick up for about 50) are getting a bit tired of kale and collards, however, since we had several bunches left over in our “community chest” trade box.

Preparing collard greens is a new experience for me, but thus far we’ve been preparing them according to this method. Today we decided to try making a lasagne with fresh collard greens and other veggies found in our backyard and CSA box.

I modified a vegan recipe I found here to suit our tastes and the veggies we have on hand. (btw, check out that blog; she has tons of kale recipes for those of us with lots of kale)

Lasagne with Collard Greens & Zucchini


  • 8-ounce package lasagna noodles (uncooked)
  • 16 oz ricotta cheese
  • 7-ounce package shredded mozzarella cheese
  • 1/4 cup fresh shredded parmesan cheese
  • 24-ounce jar of marinara sauce (or homemade equivalent)
  • 14.5-ounce can of diced tomatoes (do not drain)
  • handful fresh basil
  • 1/8 c fresh oregano
  • handful fresh parsley
  • olive oil
  • 1 small onion, chopped
  • chopped garlic (fresh or jar)
  • 1/4 cup red wine
  • 1/2 pound fresh mushrooms, sliced
  • 1 medium zucchini, washed, cut lengthwise in quarters and slice thinly (or shred with a grater)
  • 4-6 cups of chopped fresh collard greens (I remove the large stems and then chop the collards into manageable pieces)

To start, mix 2/3 of the mozzarella and all of the ricotta cheese with a fork in a bowl, keeping the remaining 1/3 of the mozzarella for the top. Set aside for later.

Place fresh herbs in food processor and give it a whirl. Mix with jar of marinara sauce and additional canned diced tomatoes. Set this aside for later.

Saute onion and garlic in olive oil just until tender. Add sliced mushrooms and salasagne 1ute about 5 minutes, until mushrooms begin giving out their juices. Add small amount of red wine and saute, uncovered, for another 5 minutes or so. Add chopped collard greens and cover with a lid. Steam greens for at least 5 minutes, stirring occasionally. Remove from heat and leave, covered, on stove until ready for use.

In a large baking dish, layer 1 cup of sauce into bottom of pan. Add layer of noodles, then add the zucchini slices. Add layer of greens mixture and sprinkle with pepper. Add layer using half the cheese mixture. Repeat these layers, ending with noodles, remaining sauce and the mozzarella left over from the mixture. Add shredded parmesan.

Cover dish with foil and bake in 375 degree F oven (I always adjust 25 degrees down for high altitude) for 55 minutes, or until noodles are soft. Remove foil for last 10 minutes of cooking to brown the cheese.


I’m eating this dish as I write, and ohmygoodness, it’s delicious! So much flavlasagne 4or, and I think it’s a good application for the collards, since they get cooked for more than an hour and still maintain some vegetable firmness. I was worried that I’d made a mistake to NOT cook the zucchini slices in advance, but they were fine.

yay for experiments that turn out to be yum yum yummy!