8.12.2009

Eggplant Oooh La La

After a month on the road, my domestic side has been having a field day. I'm all about the cooking and knitting and organizing and yes, even scrubbing the grout in the shower. I even checked out a book from the library titled The Gentle Arts of Domesticity. I think I'm driven in part by the whole notion that the home needs to be homey, a respite in stressful times. Because as you well know, these are some stressful times indeed.

All of that is to introduce a recipe, a recipe that made for what I'd say was one of the best-tasting meals I've ever cooked. I was stalling before dinner-making time tonight, checking blogs instead of chopping veggies. I happened upon a post by Angie Lucas, "Growing Vegetables in the Dirt," in which she surveyed her readers for a good eggplant recipe. And there it was, in the comments, a quick write-up of a saute from Instead of Chicken, Instead of Turkey. I didn't have everything that one called for, but I did have a few tasty extras to throw in.

Behold: Eggplant Oooh La La.

1 eggplant, cubed
1 large tomato, chopped
a large handful of white mushrooms, chopped
2 garlic cloves, crushed
olive oil
1 cup chicken broth (original recipe calls for veggie; I didn't have any)
1/4 tsp salt (more/less according to preference)
fresh basil
(dried) oregano
leftover roasted chicken pieces
Trader Joe's Harvest Grains mix (or couscous)
(next time I'll add onions)

Saute eggplant in olive oil in a large skillet for a few minutes, adding mushrooms and garlic for the last minute or so.

Add everything except for chicken & grains.

Simmer on low heat for 30 minutes, covered.

Add chicken pieces and give it another 5 minutes

Spoon over grains/couscous, prepared according to package.

Two hearty servings (the toddler only eats Israeli couscous and plain peas).

It was so good I'm still talking about it.

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