In one of those lovely ironic twists of last week, I had to buy a second eggplant to make my eggplant enchiladas, but then didn’t get to making them until Tuesday. And just after I started cutting up the eggplant, TheHusband walked in with that week’s share, including another eggplant. Drats, and oh well. It gave me a chance to make this eggplant pasta sauce my friend Liz raved about earlier this summer. It was a great simple dish too, perfect for a quick weeknight meal, and according to Liz, the leftover sauce can make a good stand-in for vegetarian sloppy joes. I just made an entire bag of pasta and tossed the leftover pasta and leftover sauce together to make for quick leftover lunches for the rest of the week. It would have worked out better if I had one of those sneaky 12 oz bags instead of a 16 oz bag since the bottled tomato sauces have gone sneaky on us and dropped the amount from 32 oz to 26-28 oz. This just wasn’t quite enough sauce for 16 oz of pasta IMO. My one complaint was that it did veer a bit on the side of tasting like eggplant in jarred sauce, but I also don’t think this recipe really needs a jarred sauce, I bet it would be good made with some canned tomatoes, extra garlic and dried herbs (either an italian seasoning blend or your own blend). For one lunch I also added some chopped kalamata olives; so next time I might add that, as well as cubed mozzarella and turn it into a cheesy casserole.
Eggplant Pasta Sauce from the Brown Rice Penne with Eggplant Recipe from Cooking Light via the MyRecipes site