Getting home after a busy work week and having dinner ready before the cows come home is next to improbable, especially when I’m sick. The joie de vie has been sucked out of me by an imaginary Hoover. If I’m going to mend myself, there had to be something to eat with little effort (or brain power) to prepare it. With my final brain twitch of the day, I took the withering eggplants from the fridge and had a glint of inspiration… pasta. Veggie sauce with vermicelli. Phew! Now I’m tired!
This whole week flew by so fast, and I’ve lost a few pounds from feeling under the weather. A few extra carbs won’t hurt today, right? Need the energy anyways, eh? I took a small portion of pasta and loaded up on the veggies…
Don’t expect a scale reading out of me any time soon. A girl has to keep that info under lock and key. I’m trying to lose baby belly #2 which in reality can only be measured by the percentage of work clothes (pre-baby) from my closet that I can wear. Comfortably. At 11.5 months I’m half way there. And so, the battle continues.
Besides baby #2 crawling around, I have this furry friend to contend with…
Pepper, who could almost qualify as baby #3 except for the canine part. She eagerly watches her mama cook human food in the kitchen, her sanctuary. And yes, I know animals should not be in the kitchen, however, Pepper stays on the floor and food does not.
Today I think I disappointed Pepper. We usually have some sort of meaty protein, which she lovingly gets a taste of. Pasta and veggies didn’t sound like a treat for Pepper, but she graciously accepted a token noodle with a loud chomp-chomp-chomp.
Friday Nite Pasta
- 4 tiny (2 smallish) Rosa Bianca eggplants, diced
- 1 small yellow onion, cut into 1/8ths
- 1 clove garlic, minced
- 1 small red bell pepper, diced
- about 1 cup marinara sauce
- about 1/2 cup pasta cooking water (reserved)
- cooked pasta, I used vermicelli
Sauté the eggplant first with olive oil and sea salt, a pinch of pepper. Cook until just golden on each side then remove to a plate. Cook the onion for a few minutes, then add the garlic. Add the bell pepper and season with salt (to taste). Add the eggplant and marinara to the pan, turn down the heat to low and simmer for a few minutes. Add starchy water to the sauce to keep it mobile in the pan, you don’t want it to dry out. Add a pinch of oregano if you like. Stir gently to incorporate everybody.
Put some shreds of pecorino over top, it marries well to the eggplant. I loved this chunky pasta sauce, and the kids enjoyed it as well. I liked eating before 7pm even more 😛