Today was a foggy, slow-moving kind of a day in the city -- perfect for staying inside and cooking. This morning, I made two pasta sauces to enjoy on a dark, winter night when the fresh, light taste of summer vegetables will be a welcome addition to the week's menu.
Eggplant-Tomato Sauce:
I chopped one large onion and sauteed it in 2 tablespoons olive oil with 3 minced cloves of garlic. When translucent, I added one small eggplant, chopped and salted, until the eggplant had released some of its moisture. I added one small bell pepper, chopped, and 5 or 6 tomatoes, chopped, and turned down the heat. I added dried oregano, rosemary, basil; salt and pepper; and a dash of red wine to taste. I let simmer gently until the tomatoes started to disassemble and look sauce-y.
Basil Pesto:
This dish never looked pretty enough to take a picture. There are many recipes online for basil pesto, each of which very similar to the last. These are rough propotions: 2 cups basil leaves, 1/4 cup pinenuts, 1/4 parmesan cheese, 3 tablespoons olive oil, 1 minced clove of garlic.
What's left?
Eggplant-Tomato Sauce:
Basil Pesto:
This dish never looked pretty enough to take a picture. There are many recipes online for basil pesto, each of which very similar to the last. These are rough propotions: 2 cups basil leaves, 1/4 cup pinenuts, 1/4 parmesan cheese, 3 tablespoons olive oil, 1 minced clove of garlic.
What's left?
- 3 weeks worth of green beans
- 2 pounds or so of potatoes
- 1/2 canteloupe
- 1/2 watermelon
- bunch of grapes
- 5 or 6 Black Mission figs
- 1 pepper
- garlic
- onions
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