Summer CSA | Week 14
In our box: edamame, jalapeno pepper, hot pepper, cipollini onions, garlic, eggplant, green bell pepper, tomatoes, carrots, watermelon, zucchini
Finally, some rain. It first started to drizzle while Silas and I were playing outside this morning and he was absolutely delighted to be caught in the subsequent downpour. It felt good.
I sent an apology email to my mother last night asking her forgiveness for all the incidences in my childhood in which I ignored her instructions to "go to bed." What is with obviously tired children insisting that they are not, in fact, tired and that they absolutely must finish pretending to be a digger that is demolishing a house? I've got to figure out what is going on cosmically this time of year because autumn seems to be Silas time of sleep troubles.
Exhaustion being everyone's current state of being, dinners at the Cable household have taken a turn towards the familiar. I've been pulling out the simple, one-dish meals that I know I can make in 30 minutes while wearing Silas in the carrier. This Rachael Ray pasta dish is one of them and is one way to make eggplant totally acceptable. Mostly because it is almost completely masked by the sausage.
Last year: Throwing it Together
Two years ago: CSA
Creamy Penne with Sausage & Eggplant
Adapted from Just in Time (but only barely)
1 lb. penne pasta
1 tsp. turmeric
1 1/2 C. chicken stock
2 TBS. coconut oil
1/2 lb. sweet Italian sausage
1/2 lb. hot Italian sausage
3 garlic cloves
1 eggplant, peeled and chopped into a small dice
1 TBS. dried thyme
1/2 C. white wine
1/2 C. heavy cream
1/2 C. freshly grated Parmesan, plus more to serve
1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
2. Meanwhile, in a medium saucepan over low heat, warm the stock and turmeric to a low simmer.
3. While those two pots are going, in a large deep skillet, heat the coconut oil over medium-high heat. Break up the sausage and cook until browned. Add the eggplant and season with salt, pepper, and thyme. Cook until the eggplant is tender, 5-6 minutes. Deglaze the pan with the wine and cook for 1 minute.
4. Add the turmeric stock to the sausage and eggplant mixture. Stir in the cream, reduce the heat to low and gently cook for another 5 minutes.
5. Drain the pasta and add it to the sausage mixture. Add the Parmesan and toss to combine.
6. Top each serving with additional Parmesan.
Servings: 5-6 adults
Time: 30 minutes