I had a lot of pieces that could have been put together into many different dinners. Finally what decided the matter was D’s leaning toward a Pizza Margherita for tomorrow night, which meant not an eggplant pizza, which left eggplant to be eaten otherwise. Pasta it is.
When grilling the 8 pieces of eggplant for last night’s “sandwiches” I grilled up the rest of the large fruit in the Georgeanne Brennan fashion, first brushing it with oil containing chopped rosemary, marjoram, and thyme, salt and pepper. I used all but four of the large slices in this pasta, saving the others for aioli sandwiches, no doubt on the weekend. I started by cutting up a sadly wilting 1/3 of a red onion from the fridge, and sauteeing it in olive oil for awhile. I added two tomatoes that I bought a few days ago so D could make a salsa – it was a “used tomatoes” quick-sale bag, so there were more than he needed. I cut these into a largish dice and cooked them down, too, adding four monster basil leaves, cut in half lengthwise, to cook in their flavor. Salt and pepper, then the diced eggplant to warm it. When the riccioli (Garofolo) were cooked, I drained them and tossed them back into the saucepan, then added the eggplant mixture and about 3/4 of a pack of Bulgarian feta that D kindly picked up at the Bowl on his way home. I used some of the pasta water (before draining) to heat two wide bowls, and served the pasta in these after dumping them. I tossed it too much, so it looks a bit blurry and all a mush, but it was good 🙂
Before the pasta was done, I cut up a very large carrot and served it quite informally to the two of us.