I can’t believe I haven’t posted a recipe in so long! Trust me when I say I’ve been cooking, but most of the time I’be been cooking things I already wrote about. For example, last week I made a roasted chicken, and today, I’m planning on making roasted chicken chili with the leftovers.
Though, I have made a few new dishes and I’ll have to blog about them. I’ll have to make them again since I have no pictures from the first time I made it. See, I’ve been testing some recipes from a book I just bought and I’m pretty excited to try these new and healthier recipes. So far, they’ve been very tasty and very easy. Watch, now I jinxed it.
I always have too many leftovers and I never know what to do with them. Today I decided to toss all of them into a pot. Generally, that’s my typical cooking style (through stuff into a pot and see what happens) unless I’m making a specific dish. Today I had bits of uncooked pasta, half a large eggplant, and a few other raw ingredients. Feel free to try this with anything you like. Here is what I had.
1/2 of a large eggplant (peeled and diced)
3/4 of a large red onion (diced)
1 14.5 oz. can of tomatoes (whatever you have on hand)
a packet of mushrooms (mine were already sliced)
cheese (whatever you like, to taste)
salt, pepper, parsley, garlic
a handful of spaghetti
liquid (you can use some wine, or stock or water. I used about a cup of chicken stock)
1. In a large skillet saute onions, garlic and eggplant together. When the eggplant shrinks a little and the onions are really soft, add the mushrooms.
2. Add stock and cook for a few minutes before adding the can of tomatoes.
4. Add the cooked pasta (cook it in a different pot), parsley, and cheese.
Posted in Dinner, eggplant, Healthy, Mushrooms, Quick and Easy, tomatoes
Tagged cheese, easy, eggplant, Healthy, leftovers, Mushrooms, quick, tomatoes