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Sunday, August 21, 2011

Eggplant and Artichoke Penne

Vegetarian night came early this week, Sunday lunch. Its eggplant season with my farmshare, so we have it in abundance! We had no meat defrosted, so lunch was this. The eggplant and onion, when sauteed on high heat take on a caramelized, nutty, roasty note. This recipe will serve 4, or 2—with leftovers enough for lunch at work next week.

  • 1 box or bag of GF penne pasta
  • 1 medium eggplant, cubed or diced small (about 4 cups)
  • 1 medium onion, any kind, diced (we used a combo of shallot, white, and Italian red onion, because we had them, use what you have and like.)
  • 4 cloves garlic, minced
  • 1 can artichoke hearts, drained
  • 1/2 cup fresh basil, shredded or chopped
  • Pats of butter, or olive oil
  • Parmesan cheese
  • Salt and pepper
Cook your pasta according to package directions. While its cooking, in a medium or large saute pan add 2 tsp. olive oil and over high heat saute your onion, garlic, artichoke and eggplant. Salt and pepper to season it. Stir often as it cooks. It will begin to caramelize and brown, then after a few minutes some of the moisture will come out and the vegetables will begin to become soft. Continue to cook until soft. If it looks too dry, add 1 tbs water to the pan to deglaze and prevent burning. When soft, turn off the heat.
To serve, dish a serving of penne into a bowl, and add a pat of butter (use olive oil if you don't want to use butter, about 1 tsp.) Toss the butter or oil with the penne to coat. Then top with the eggplant saute mixture. Add a sprinkling of basil, and we like to add Parmesan cheese to the top. Season with salt and pepper to taste.

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