Garden Pasta Dinner
INGREDIENTS:
1 sm Eggplant
1 sm Zucchini
1 sm Onion
4 Cloves garlic
2 Tomatoes
x Handful of broccoli
Flowerettes
x Marsala wine
x Red wine
x Balsamic vinegar
x Herbs (I used marjoram,
Sage, chives, basil, and
Parsley from the garden)
1 lb Linguine
1 sm Eggplant
1 sm Zucchini
1 sm Onion
4 Cloves garlic
2 Tomatoes
x Handful of broccoli
Flowerettes
x Marsala wine
x Red wine
x Balsamic vinegar
x Herbs (I used marjoram,
Sage, chives, basil, and
Parsley from the garden)
1 lb Linguine
Boil water for linguine. Dice onion and sautee' in wines and vinegar. Chop garlic and add after 3 minutes. Throw in all herbs veges except the tomatoes, and cook down, adding water if necessary (cook pasta in the meantime). When cooked to taste, add tomatoes.
Serve over pasta.
Cooking the eggplant in the wine and vinegar gives it a subtle sweetness, and a consistancy a bit like mushrooms.
Enjoy! Dave Garland
Serve over pasta.
Cooking the eggplant in the wine and vinegar gives it a subtle sweetness, and a consistancy a bit like mushrooms.
Enjoy! Dave Garland