Last September we have added a new member to our family and this little guy has almost taken over our lives. I can’t remember how life was with just the two of us. He keeps both of us busy and on our toes (I can’t imagine how it is going to be when he starts crawling and then waaaa….lking!!!) Well anyway I’m back to work and the poor guy is now in daycare. He is slowly getting used to the new people and new schedule.
It is getting a little hectic in the kitchen at night to get food on the table on time. Shaheen’s 30min express cooking round up is my new bible and I’m trying to follow as many suggestions given there as humanly possible. Anymore tips and tricks of the trade are more than welcome. Coming to the pasta recipe, I made some changes to Rachael Ray’s Eggplant Marinara sauce and the resulting dish was really really really delicious.
Ingredients:
Rigatoni – 1 pound
Eggplant – 1 large
Grape/ Cherry tomoatoes – 1 pint
Red onion – 1 small, chopped fine
Garlic – 3 coves, minced
Balsamic vinegar – 2 tsp
Crushed tomatoes – 1 cup
Basil – ½ cup, chopped
Parmesan Cheese - as needed
Salt and Pepper – to taste
Method: - Preheat oven to 400°F.
- Cut eggplants in half, drizzle with a little olive oil and a sprinkle of salt and pepper. Place eggplants on a baking sheet and transfer to the oven for about 45 minutes, until tender and golden brown. (While this is happening I fed the baby).
- When the eggplants are almost half way through (around the 20-25 minute mark), scatter the tomatoes (sprinkled with olive oil and salt & pepper) on the same baking sheet.
- By the time eggplant is completely roasted, tomatoes would burst and get juicy & sweet. Remove from the oven and let cool.
- When cool enough to handle, scoop the flesh out of the eggplant and mash with a fork. Mash the tomatoes also.
- Heat 1 tbsp olive oil in a large skillet, sauté onions and garlic till they turn light and transparent.
- Add canned crushed tomatoes, eggplant, roasted tomatoes, balsamic vinegar, salt and pepper and cook on medium flame for about 10-15 mins. Stir in basil at the end.
- In the meantime cook pasta according to package directions and serve hot with the eggplant sauce sprinkled generously with Parmesan cheese and hearty bread.
The sauce gets even better the next day and is just yummy on sandwiches as spread. YUMMO!!!
Congratulations on the new well..almost 6mnts old guy!:))
ReplyDeleteIt must be hard for you emotionally to leave him at the day care but got to do it. I am sure he is in good hands.
Rigatoni pasta looks delcious indeed, like the thick sauce. Take care Pavani!:)
Ya, they always keep us busy, on the toes, round the clock. My daughter loves pasta too. Her fav. dish. Gotta try your recipe one day. Thanks for sharing.
ReplyDeletePavani,
ReplyDeleteCongratulations !!, life must be going on in full throtle. Enjoy your time with little ones as they grow up very fast
The food looks so good, and I remember when my daughter was a baby and I could barely make food, let alone eat it...she knew I was eating and she'd always throw a huge fit! That's when I started to eat super fast, which I still do even though she's almost 9. Oh well, it does get better eventually :)
ReplyDeleteHi Pavani,
ReplyDeleteCongrats to you nad your husband .
Ya,I am experiencing that with my baby.
Enjoy motherhood.
Vineela
Wow, Rigatoni looks so mouth-watering. I shall give it a try. Thanks and congrats on the new addition to your family.
ReplyDeletelooks really good....and hot tip from one Mom to another, if you are at home unexpectedly some day, there will be some daya you will still feel like dropping him off at day care for a few hours! ;) LOL
ReplyDeleteMiri
hi pavani..congrats on ur little one..seems to be the same age as mine!i can imaqgine how hectic life is now. i am also surviving on fast meals.
ReplyDeletehe must have started solid foods now, right? do u mind comparing notes?
Hi Pavani,
ReplyDeleteThanks for visiting my blog. Your site has some attractive looking dishes! I'd love to try them out. Especially the pasta looks so yumm...
Cheers!
Roma