Weight: 273 lbs.
Mood: Seems like a normal day so far...
Water Consumed: 2 Nalgenes
Breakfast: Hard Boiled Eggs
Lunch: Pasta with Eggplant Sauce
Dinner: Beef Stroganoff
Hangry Thought of the Day: Don't you hate it when your work is erased because you forgot to save properly?!?
So today we are going to be looking at a new recipe from the book Good and Cheap. This is one of the dishes I set out to make after Week 3 (Wal-Mart). It is a Pasta dish with an Eggplant Tomato Sauce:
Ingredients:
- 8oz Rigatoni (I substituted another pasta that I had on hand)
- Olive Oil
- 1 Eggplant
- 4 Cloves Garlic
- 1/2 tsp of Chili Flakes
- 2 Cups diced tomatoes (calls for fresh, but I used can)
- 1/4 cup grated romano (I used shredded marble jack)
- Salt and Pepper to taste
Instructions:
Cook Pasta according to directions on the pack.
In a frying pan over medium-high heat warm up pan with olive oil. Add eggplant and sprinkle with salt.
When the eggplant starts to look brown (around 5 minutes) add garlic and chili. Stir around, then add tomatoes. Cook for 15 minutes. Add water if it begins to look dry.
Add half the cheese reserving the other half for garnish.
So there you have it, another easy to make, budget friendly dish. This one is great because a few simple modifications can make this a vegan dish!
What would you add to this dish, or what would you change? Leave a comment in the comment section!
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