The Second Meal - The Best Laid Plans...

Sometimes the best laid plans go awry. I had planned to make Sauteed Eggplant and White Beans with Pasta. I gathered the ingredients. I made notes about my plans; why I'm not sure. I chopped things. I started to cook. The time arrived to open those cans and add them to the pot. It was only then that I realized that I DO NOT HAVE A CAN OPENER! I don't have a can opener?! (I just moved.)

So, I did what all improvisational cooks must do. I worked with what I had going, boiling pasta and eggpland and onion sauteeing. Below is the revised menu.

The Menu – Version 2

Eggplant and Pasta (serves 2-3 without leftovers)

Passion Fruit Ginger Pluots (serves 1, but easily increased)

Eggplant and Pasta

Ingredients:

Oil
Half medium onion, chopped (Use the other half of the one used yesterday.)
1 small eggplant
2 cloves garlic
1½ T Dried Thyme
1½ T Dried Rosemary
¼ C Fresh Flat-leaf Parsley
Penne Pasta
Salt
Queso Fresco

Directions:

Set large pot of water on to boil for pasta. When it boils add 1 T salt and cook pasta until just tender.

Saute chopped onion in oil over medium heat. Meanwhile cut garlic and eggplant. Add to onion with ½ cup water. Cover and simmer 8-10 minutes. Add thyme, rosemary, parsley and 2 T salt. Continue to cook until water is evaporated and eggplant is soft.

Serve eggplant on bed of pasta with queso fresco on the side.

Notes:

I was concerned about having enough flavor but it was pretty good. The spices are essential to this recipe. The thyme lends a nice sweetness that complements the eggplant (which I think can be rather bland). To be honest, I’m not very experienced cooking or eating eggplant. I have probably cooked it a total of 3 times and each time I made it with tomato sauce. The queso fresco is a crumbly Mexican cheese with a salty taste. I plated it on the side but after some tasting mixed it all together.

Tomorrow I’m planning on buying a can opener. I will then use the leftover eggplant and canned tomato sauce to make a new meal!