So I’ve started participating in the Community Food Co-op of Utah and just got my first order this past weekend. For $30 and change, I got apples, plums, peaches, artichokes, corn on the cob, avocados, an eggplant, radishes, four types of salad greens, parsley (though it was curly, not flat-leaf) and cilantro, yellow split peas, Colosimo’s sausage and an artisan loaf of whole wheat bread. Seriously a good deal. I’m not a huge eggplant fan, but I want to put all of this produce to good use, so here’s what I’m making for dinner tonight:
Eggplant Ragout with Pasta (Serves 4)
Courtesy of Self Magazine
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, diced
1 sweet Cubanelle pepper, sliced
1 small eggplant (preferably Italian), diced
4 italian plum tomatoes, cut into eighths
1 (14 1/2-ounce) can chicken broth
1 tablespoon capers
1 teaspoon balsamic vinegar
1 pound whole wheat pasta
Warm oil in a medium pan over medium heat. Saute garlic until soft; add onion, pepper, eggplant and tomatoes. Cook 10 minutes, stirring occasionally. Add broth, capers and vinegar and simmer 30 minutes more or until thick; remove from heat and season with salt and pepper. Meanwhile, cook pasta in boiling salted water for 5-8 minutes or until al dente. Top with ragout.
My plan is to skip the Cubanelle pepper (I would like it, but Lauren would not) and possibly to add the Colosimo’s sausage from the co-op to give it a little more protein. I’ll let you know how it turns out!
