Category: Pasta

So earlier I told you how cooking is my therapy. So is grocery shopping BY MYSELF!!! One of my co-workers is a vegetarian and a bit of a foodie, so I like to make us some yummy lunches every once in a while. If you don’t know me or just now reading this, I used to be a vegetarian/vegan for 13 years. I eat everything now, but I still enjoy healthy veggie meals occasionally. I recently saw a recipe for an eggplant tomato pasta sauce. I decided to add more veggies other than the eggplant, and this recipe was created. The great thing about veggie meals is you can delete or add whatever veggies you like. For example, I didn’t have any mushrooms, but they would have been a yummy addition. If you have spinach instead of kale, add it! Use your imagination to create your own individualized sauce.

Ingredients

2 tablespoons of butter
2 tablespoons of olive oil
1 onion, chopped
3 garlic cloves, minced and chopped
1 red pepper, chopped
1 eggplant, chopped
2 small zucchini, chopped
3 tablespoons tomato paste
1 container of grape tomatoes
1 large can of diced tomatoes
2 glasses of wine
1/2 head of broccoli- florets (you can save the stems for veggie or chicken stock)
water as needed
1/2 bag/container of kale

Directions

Chop all your veggies while you heat your large pan/dutch oven and melt your butter with the oil.
Add all the ingredients in the order listed above to med.heat. Onion and garlic first for 5 minutes, stirring. Pepper, eggplant, and zucchini for 5 more minutes. Add tomato paste and cook for 3 minutes, stirring. Then add the tomatoes- grape and can of diced. Add your wine and then broccoli florets. Add water if you need more liquid. Cook on med-low for 20 minutes. Add your kale at the end and cook until wilted. Serve over your favorite pasta. Enjoy!