-1 bunch kale
-1/2 lb fresh edamame (!)
-1 lb carrots
-3 bell peppers (yellow and red)
-1 delicata squash
-1 bunch parsley
-1 bunch slightly motheaten arugula
-1 pound assorted small tomatoes
-1 head garlic
We are facing a major produce pile-up in the fridge, or we were (I took care of some of it this week; to be posted soon)–in the last couple weeks we’ve only eaten at home a couple times. Busy evenings, agh. But one day last week I looked at the eggplant slowly withering in the produce drawer and the fresh batch of tomatoes I’d received and thought I’d give my eggplant sauce from a couple weeks before another shot, since Ben liked it so much.
First, though, I boiled that edamame in salted water for about 5 minutes. Salt, bowl, yum.
It was a large and slightly woody japanese eggplant, so I peeled it carefully and decided to take a gamble that the seeds would be too bitter. I chopped up a lot of onion to keep it company.
Cooked those together in olive oil for a good bit–medium-low heat, with a lid, helped soften the eggplant up without scorching it. It sucks up the oil SO fast… Last time I started with the anchovy and garlic, which gave a nice flavor base. I forgot the anchovies this time and really noticed a difference.
I cut up the tomatoes but didn’t bother peeling or seeding them–I figured as much juice as possible would help make it saucier.
When the eggplant was pretty soft I tossed in the tomatoes and let all of it cook until the eggplant was really done and not at all spongy.
This time I did remember my too-much-pasta-to-sauce problem, so I added the pasta into the sauce gradually. I also ended up stirring in a bunch of grated parmesan to try to add the flavor that was missing from the anchovies. That did help, but next time I’ll use anchovies AND parm!
Stay tuned for a home project in progress and a new addition to the F—- household (nothing alive!)….