Penne, Eggplant and anticipation

The CSA box this week featured quite a bit of eggplant (and TONS of okra--any suggestions? I just threw it in the freezer for some winter gumbo...but I have enough for about 4 gumbos...) So, this is one of the most basic things you can do with eggplant, but oh, it's really, really tasty!

Eggplant, cubed, salted and rinsed--witness Kosher salt--then sauteed with some onion and garlic. I deglazed with a bit of wine for the eggplant and a bit of wine for me.

Added a can of crushed tomatoes, some jarred cherry peppers and simmered down until quite thick. Too thick, actually. I wish I had gotten some cream to thin it, as it was I added a bit of broth. This is pre-broth.

Cooked some whole wheat penne and garnished with parmesan and some basil from the garden. Now, normally, I am NOT a fan of eggplant skin--it ruins the whole texture for me. In this case, however, I had very young eggplant and Japanese eggplant, so the skin was thin, subtle and worked just fine. Hooray!!

We are headed to Michigan this weekend, and I can not wait! I am also prospecting a career change--I'll let you know if anything happens. Can you believe that Tavo, in all our years, has never been to Michigan in the summer? Blasphemous! So, we'll take copious photos and hope the sweet corn is in up north. Have a good week :)