Friday, January 18, 2013

Pasta with Eggplant and Kale

Adapted from Sprout Farms

  • 2 small/medium eggplants
  • 1 bunch kale
  • 4 tomatoes
  • 1 tablespoon oil
  • 1 tablespoon Earth Balance spread
  • 1 onion, diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon red pepper flakes, crushed
  • 1/2 teaspoon salt
  • 3 cloves garlic, minced
  • 1/2 box mini penne or other small pasta

  • Peel and slice eggplant into 1/2 inch slices; lay slices on clean towel and sprinkle with salt
  • Start heating water for pasta; when it starts to boil, dunk washed tomatoes in for about 20 seconds until peel cracks, remove and dunk in cold water then remove peel, chop and set aside, keep boiling water covered and lower heat to keep hot for cooking pasta later
  • Heat oil in large pot, add onion and saute until onion is soft, about 10 minutes
  • Add spices, salt and garlic and saute a few minutes longer
  • Rinse eggplant and dice into 1/2 inch pieces, add to onion mixture and cook 15 minutes, stirring occasionally
  • While eggplant is cooking, remove kale leaves from stems, wash and chop 
  • Add kale and chopped tomatoes to eggplant, cover and cook about 10 minutes, stirring occasionally, until kale is wilted and tender; cook pasta in boiling water while kale is cooking
  • Add pasta to vegetable mixture and stir until combined

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