Wednesday, August 30, 2017

8-30-17 Capellini with eggplant & mushrooms

Me: I have to decide what to do for dinner tonight.
Patience: Just use what ever is in the fridge
Me: Okay

The pickings were slim- a half a package of mixed mushrooms and two Japanese eggplants from the porch garden. BUT – there was also a jar of sundried tomatoes, some cream, and a bottle of sweet vermouth. Who needs anything else.


1.     Angel hair pasta (we use 4 oz. for the two of us.)
2.     Two Japanese eggplants sliced crosswise
3.     Mixed mushrooms
4.     Sundried tomatoes in oil – coarsely chopped
5.     Olive oil (don’t use extra virgin for cooking.)
6.     Onion and Garlic
7.     Fresh thyme, parsley, and basil
8.     Sweet vermouth
9.     Heavy whipping cream – about 3 tbsp.
10. Red pepper flakes – optional


Prepare the onion and garlic in olive oil until soft. Add the mushrooms, eggplant, and herbs, and cook over high heat until everything starts to brown.  Lower the heat and add a splash of wine and the tomatoes and continue cooking over low heat.  If everything gets to dry, add a splash of chicken broth.  When you add the pasta to the water add the cream to the sauce and stir.  Add the past to the sauce, mix well, and serve. Be prepared for a temporary stint in culinary heaven.


This was wonderful the cook claimed unabashedly.  Patience loved it, and she is the ultimate food critic in our kitchen.

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