Thursday, August 4, 2011


If last night’s dinner bordered on elegance, tonight’s borders on utilitarianism. It is late in the day, and my plan, as it usually is, is to use what is in the fridge and freezer for tonight’s dinner, and to no one’s surprise….there was zucchini! But the culinary Gods are smiling on me because I also found some loose sausage that needed cooking. Add to that the eggplant I picked up 2 days ago, toss in some tomatoes, a little wine, and lots of love, and we have a meal!

And...we got to share this with our neighbor!


28 oz can whole peeled tomatoes…San Marzano, imported
Zucchini, cut lengthwise and sliced thinly
Eggplant, sliced and diced
Italian sausage
Olive oil
Garlic, onion
Fresh mint, parsley, and tarragon, chopped
White wine


Brown the sausage and remove from pan. After removing the fat, add olive oil and cook the garlic and onions until soft. Then add the eggplant and zucchini, plus about ¼ cup of white wine, and cook for about 10 minutes with half of the herbs. Then add the sausage and tomatoes to the pan and cook for at least 30 minutes, adding the remaining herbs.

Drain the pasta and mix in the sauce in a serving bowl.


Good – good – good! Nuf said!

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