Tuesday, March 23, 2010

Tomato Eggplant Pasta

Looks great, doesn't it? This was dinner last night :) My wonderful hubby has been working hard to think outside the box and find new things for us to eat...especially since nearly everything we used to eat involved cheese.

So, for those who are interested, here is the recipe he used:

olive oil
1 med onion
2 garlic cloves, minced
1 large eggplant (about a pound), peeled and cubed
1 bell pepper, cubed
1 can (28 oz) diced tomatos
1/2 cup cooking wine
1 tsp dry basil (or 2 Tbsp fresh)
1 tsp dry oregano (or 2 Tbsp fresh)
salt and pepper to taste
spaghetti or another pasta of your choice

Saute onion and garlic in olive oil on medium heat until tender. Stir in eggplant, bell pepper, tomatos, wine, oregano, basil and salt and pepper. Reduce heat, cover and simmer 30 minutes. Serve over hot cooked pasta.

I really enjoyed this, but Brent didn't like it so much. He felt that there wasn't enough flavor. Some shredded parmesan would be a wonderful addition...but remember, we are working on dairy free. So...a couple of things that we might try differently next time: Use fresh herbs rather than dry, use a larger amount of the herbs, use red wine rather than white cooking wine, saute the peppers for a minute or two before adding the rest of the ingredients, and possibly cook a little longer.