Wednesday, April 14, 2010
I had a lonely little eggplant that needed to be cooked. Looking into my fridge for inspiration I found a half a red pepper, half of a large Spanish onion, 2 medium portabella mushrooms and about six leaves of kale.
Adding two cloves of garlic, olive oil, basil, oregano (both from the herb garden), salt and pepper I turned it into the tastes-better-than-the-picture-looks image to the left.
All the vegetables are cut to a medium dice and the kale is done chiffonade style; the herbs are minced.
Dice the eggplant, salt and set aside to drain while cutting other veggies
Heat 2 T. of olive oil, add onions and stir until soft and golden
Add garlic and saute for one minute
Add red peppers and kale and saute until kale begins to wilt
Rinse and add eggplant, add 1-2 more T. of olive oil and saute until eggplant is starting to soften
Then add the mushrooms and herbs and cook until mushrooms and eggplant are done (5-7 minutes)
Salt and pepper to taste
Served over whole grain penne pasta it was delicious!