We love eggplant, but I don’t always remember to start salting it down an hour ahead of time, but this time I did! I had about twenty beautiful tomatoes and a whole batch of red peppers, so with two of the tomatoes, one and a half of the peppers, half of a big onion, and half a jar of prepared sauce at the ready, I fired up the stove.
I had NO IDEA this would turn out to be so delicious, even though I have made it many times before. There was just something about the overall taste that was very appealing.
The pasta is the low-calorie version of Pasta Alfredo. It is just pasta (any shape will do) with a bit of sour cream added, and then sprinkled with lemon pepper, and generous shreddings of a flavorful hard cheese – I used Asiago. This was the perfect foil for the much heavier eggplant and tomato part of the meal. That’s mozzarella on the eggplant.
I can’t wait to dig into those leftovers! ;->