The Newest “Must-Have” Ingredient

campanelle and

AUBERGINE! Isn’t that a neat word? I love the sound and look of it. Who would guess that it is what we call an EGGPLANT? In my mind, it brings up the rich, dark purple color of a perfect eggplant.

CAMPANELLE! That’s the name of the shape of the pasta. Another sound treat! I love words!

DH likes to shop for produce with me at our favorite ethnic-type supermarket, and ever since some leftover eggplant made its way into some spaghetti sauce, he has been clamoring for another dose – only with enhanced quantities of the eggplant. So here it is – invisible in the picture, but I assure you that there is a massive amount of aubergine hidden away in that tomato-y sauce.


About judilyn

RV'er, foody, caregiver, knowledge seeker
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22 Responses to The Newest “Must-Have” Ingredient

  1. gypsy97 says:

    In Ireland eggplant is always called aubergine, and zucchini is always called courgette. I have tried my best to like eggplant, but have never found it to have any taste. If it’s fried it tastes like the batter it is dipped in. In eggplant parmesan I can only taste the sauce, cheese, etc., but not the eggplant itself. Ok, so do you actually taste the difference with aubergine in the sauce? It sure looks great whatever you put in it.

    • judilyn says:

      I think it has quite a lot of taste, but maybe I am just a bit more attuned to it. Gary says he notices more of a mouthfeel than an actual taste.

  2. The British also use “capsicum” for peppers. It took me a while to understand what they were talking about… 🙂
    Eggplants are a favorite of mine and I definitely can feel its’ presence in a sauce. Love the pasta. 🙂

  3. LFFL says:

    I kept wondering what that word was on lots of blogs I came across until I finally had to look it up. I’ve never known it to be anything other than an eggplant.

    • judilyn says:

      I think it is the French word for eggplant. Woops! Wrong. Wikipedia sez:

      Eggplant is a species of nightshade commonly known in British English as aubergine and also known as melongene, garden egg, or guinea squash.

  4. Shirley Nordenberg says:

    looks good. I am eating more and more veggies so I will try this recipe.
    Have you tried ” DECIO ” Pasta? Handmade and many different flavors/ I bought some at Art in the Park then ordered some more!! . YUMMY! Made in Tempe AZ
    Where do you buy your veggies?

    • judilyn says:

      Good for you! No, haven’t seen that pasta. Where did you get it? Sounds good! Do they by chance have it at the Thursday farmers market in the park? I get most of my veggies at Food City. They seem to be the best there.

  5. Love the name–it’s such a good descriptor for the color. I’m not fond of eggplant but it’s alright hidden in sauce. What a yummy-looking meal!

    • judilyn says:

      Dice it up smallish, and cook it a bit on its own before adding the pasta sauce. It will get pretty soft, and you won’t really be able to taste it very much. It just adds nice “body” to the sauce.

  6. Clanmother says:

    I love the colour! And my Greek friends know how to make it delicious so I go over to their house….

    • judilyn says:

      I made moussaka once. Didn’t much care for it, so never did it again. I think it was made with lamb, so that might have had something to do with it. Hard to eat a baby animal; hard enough to eat cows and chickens. Please take me with you next time; maybe I can get some useful pointers from your friends!

      • Clanmother says:

        This was a vegetarian meal that I was thinking of – with tomato sauce and salad. I try to stay away from meat altogether. My favourite meal is beans and rice! 🙂

        As for useful pointers, I have a feeling that you have a huge case lot of them. Love stopping by…

      • judilyn says:

        Is there a Cajun community in Vancouver? My Louisiana boy LOVES red beans and rice. We had it last week.

      • Clanmother says:

        We have a Brazilian restaurant that serves bean and rice – yummy!!! I knew that we had a lot in common!!!

      • judilyn says:

        I have a six-cup Crock-ette that does yeoman duty. It has been going steadily for about three days making beans and bone broths. It is just the right size for a small family. I made a big batch of garbanzo (ceci) beans today, and the bones from the last chicken are in there now. It will cook all night, and tomorrow there will be a quart of thick gel with collagen and protein galore for my Swiss cheese-boned husband.

      • Clanmother says:

        I can smell the fragrant aroma through the wires. Look for me tomorrow – I will be there with you in “spirit!” 🙂

      • judilyn says:

        I’ll leave the light on for you! ;->

  7. Liz says:

    Campanulata means bell shaped. Is the pasta bell shaped? egg plant …I can’t remember when I last cooked some. Maybe I should.

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