09/04/2026
A summer Friday fridge dump for dinner. 😆. Eggplant, tomatoes, garlic that needed to be used. Roasted with lots of olive oil, salt pepper and whatever else would make your sauce happy, roasted then peels removed from eggplant and larger tomatoes, squeeze the cloves out of the garlic. Gently whirled with immersion blender so to leave it with some texture. Added a bit of cream and freshly grated parmigiano reggiano and fresh basil. Cook just a bit more in small sauce pan. Serve over pasta of choice. I like to use something that really holds some sauce because it’s so delicious so tonight I used number 42 shells made with Italian wheat. The only thing Im missing is some Italian bread with dipping oil, but I was making soap all day so I didn’t have time to take care of that part The sauce part is easy because I just threw it all in the oven at 400 and took a shower. Then sat with a sip of wine til it was done.
Cook pasta til al dente then remove to a bowl. Add some butter and olive oil and stir then add just a bit of the sauce and stir then put it into plates and top with sauce and parm.
Eggplant, tomatoes, garlic from Treat Farm Orange
