It's been a while. The height of summer is not really recipe-friendly. But yesterday I managed to sit down and put together an actual list of menus for the week, things that involve more than "saute veggies, boil pasta, put veggies on pasta."
Although not necessarily a lot more. Last night, in order to use up some farmer's market eggplant, I made Eggplant Marinara Pasta Casserole. It took a bit of time to put together, and the baby was teething and fussy, and L was tired and cranky, and I poured myself a glass of wine with a lot more feeling than I usually do. But the recipe is a good one. Salting and prebaking the eggplant gives them a bit more of a concentrated texture, without the mushiness that can be a turnoff for those who, like me, have not quite made up their minds whether or not they like the stuff. I found myself thinking that some sausage would go very well, but the dish is hearty and can stand on its own quite easily.
Note that the recipe is written for 8 servings--I halved it, and it worked perfectly well that way.
So get yourself an eggplant and get to it!
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