pasta

PASTA WITH EGGPLANT AND ZUCcHINI

| ERA

GETTING THE MOST FROM YOUR GARDEN

I usually wait until I have some fresh tomatoes to make this dish but I decided that it was going to be a while before the tomatoes turned red so I would need to make up another method to assure I use my home-grown produce. I use a nonstick wok for this dish.

INGREDIENTS:

  • 2 tbsp oil
  • 2 tbsp butter
  • 1 large Asian eggplant cut into small cubes
  • 1 large zucchini cut into small cubes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sumac
  • Salt & pepper to taste
  • 1/2 cup white wine
  • Few leaves of fresh basil or sage or tarragon [or all three]
  • 1 egg beaten
  • handful shredded mozzarella
  • 1 lb pasta [larger pasta would be better for this dish]

DIRECTIONS:

Plan to cook the pasta while you are preparing the eggplant and zucchini.

  • Preheat the oil and butter in the wok
  • Add the eggplant and zucchini and coat well in oil and butter
  • Add garlic and onion powder, sumac, salt and pepper; mix well
  • Cook until cubes soften a bit–do not overcook
  • Raise the gas and add the wine; stir quickly
  • Add the fresh basil, sage and tarragon
  • Add the beaten egg and mix quickly
  • Add the mozzarella and mix well; remove from heat
  • Cook your pasta so that your wok ingredients are completed at about the same time
  • Drain pasta and save a cup of the cooking water
  • Mix pasta in the wok and, if dry add some of the pasta cooking water [you may use the water when you have seconds to keep it moist]

VARIATIONS

I can easily imagine adding some sausage to this dish, out of the casing and cooked beforehand.

MACARONI PIE

| ERA

GREAT RECIPE FOR LEFTOVER PASTA

Macaroni Pie is the perfect recipe when you have leftover pasta. It doesn’t matter whether the pasta was served with sauce, butter, veggies or meat—it is all going in the pie. I list the bare minimum in spices but feel free to use any you like based on the type of sauce your pasta was originally served with. I might be heavier on the basil if my pasta has red sauce and possibly coriander for pasta with chicken. Rigatoni or large square pasta will not work as well as something smaller like elbows, spaghetti, wagon wheels, ziti or any smaller variety.

INGREDIENTS

  • 1/4 lb Leftover pasta [use whatever you have] 
  • 5 eggs at room temperature 
  • salt & pepper
  • garlic & onion powder
  • 1/4 cup shredded mozzarella or other cheese that melts well
  • 2 oz parmesan cheese

VARIATIONS:

You can add diced leftover meat as well as any cooked vegetables chopped and mixed into the pasta. My original pasta for this recipe was made with cauliflower sautéed in butter and one thinly sliced left-over breaded pork chop.

DIRECTIONS:

  • Set leftover pasta aside to reach to room temperature
  • Mix the eggs well with all ingredients but pasta
  • Heat non-stick pan and drizzle with a little oil
  • Keep pan on medium heat.
  • When pan is very hot add the pasta and work with a wooden spoon to make it the shape of the pot.
  • Then use the spoon to move the pasta away from the sides of the pan. Do this for a minute and then pour the egg mixture on top. The mixture will settle in between the pieces of pasta. Cook on a medium heat moving the pie a bit so it doesn’t stick. At about 20 minutes, when the pie is almost cooked through put a plate on top of the pan and turn over. Then return to the pan so that opposite side will brown. The second side will cook more quickly probably 10 minutes. Pie should be lightly browned on both sides. 

After trying this recipe come back and leave comments for other ingredients or changes you experimented with.