The Last Porch Pasta of the season?

Fettuccini with eggplant and greens

INGREDIENTS:

1.     Japanese Eggplants

2.      Mixed greens

3.     Olive oil

4.     Carrot thinly sliced

5.     Shallot

6.     Garlic

7.     Dry Sherry

8.     Fresh Oregano and Tarragon

9.     Sundried tomatoes

10. Al dente brand mushroom Fettuccini

PROCESS:

Prepare the soffrito – shallots, carrots, celery, and garlic.  Add the eggplants and cook covered over low-medium heat.  After several minutes add a splash of dry Sherry and the fresh herbs, along with a few chopped sun dried tomatoes in oil.   Continue cooking while waiting for the pasta water to boil. Add the mixed greens and 1/3 cup of chicken broth about 10 minutes before the pasta is expected to be ready.  Add the pasta when ready and mix thoroughly.

COMMENTS:

This may be our last “porch pasta” for the season. The eggplant plant appears to be headed toward plant heaven after having a great season, and it looks like the greens will be joining it. The basil is done, but the tarragon, oregano, thyme, and rosemary look like they may be around a bit longer. The tomatoes are quickly becoming history, however we have a counter full of green ones we picked to save from the freeze.