7-15-18 Spaghetti w Japanese eggplants and mint

My goal tonight was to create a “rustic” dish, even though I can’t begin to describe to  you what that means. It is something simple, with a minimum of ingredients and best served on an old wooden kitchen table with dishes and utensils that don’t match…totally unpretentious.

INGREDIENTS:

1.     Spaghetti

2.     Two Japanese eggplants cut crosswise

3.     Olive oil

4.     Garlic

5.     Leeks

6.     Fresh mint leaves finely chopped

7.     Mozzarella cut into small cubes

8.     Fresh tomato 1-2 slices cut into small pieces

PROCESS:

Saute the Leek and garlic in the oil until soft. Add the eggplant and cook of med-high heat, adding half of the mint after 4-5 minutes. Stir often and continue cooking until the eggplants begin to brown. Cover and remove from the burner until the pasta is ready. Place the pasta in a bowl and add the eggplants, along with a drizzle of olive oil and some of the pasta water. Garnish with the rest of the mint plus the cheese and the tomatoes.

COMMENTS:

Patience and I were both pleased with this dish. I think the next time I do this I will add some croutons (made with P’s bread) to the garnish.