I am not a fan of eggplant. I know, I know, gasp! I had eggplant Parmesan at a friend's house when I was in middle school and I think it scarred me for life. I remember it being so mushy, slimy and well, gross. However, in an attempt to broaden my vegetable horizons, I purchased an eggplant at the store. P was a bit stupefied. "I thought you didn't like eggplant...." he mentioned when he saw it sitting forlornly in the vegetable bowl. Well, all good things must come to an end- my spiteful relationship with eggplant included. I can now officially say that I am an eggplant fan. Well, alright, that might be a little extreme, but I think I'm finally on my way there!
Something about Autumn seems to require meals involving roasted vegetables. I had an abundance of them in the kitchen, and chopped them all up and spread them ac cross large baking sheet with a thin spray of Pam along with salt, pepper, and a little Cayenne cumin. I baked everything at 425, flipped the veggies when they started to brown, and removed them from the oven when everything looked sufficiently squishy and browned (I really need to get better about paying attention to how long I bake things!).
From left to right: Eggplant (no skin- I'm not quite there yet), onion, acorn squash, red and orange bell pepper. I also added a zucchini and some mushrooms one everything else started to soften up.
I then boiled some rosemary pasta and threw a few stalks of asparagus into the hot water when the noodles were almost finished. I used about a cup of pasta and put tons of the roasted vegetables on top (I promise there's some pasta under there!).
Over the whole lot went some organic spaghetti sauce and goat cheese. Yum!
It was great to have leftover roasted vegetables and pasta for lunch the next day as well. And I'll admit, the eggplant was my favorite part of the whole meal. Any other good eggplant recipe suggestions?
Hope you're having a Happy Friday!