Random Bag Night – Eggplant Surprise, er, something….

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This one is definitely putting the “random” in Random Bag Night. This post should be caveatted by the fact that 1. I had the lovely stomach virus last week and I’m *still* not quite right and 2. thanks to the glorious airlines and weather, we got home at 1am last night and I’m therefore completely exhausted. On the upside, it’s easy, it helps clear the pantry, it could be a side or a main (add pasta to it and make it a meal!). I grabbed some pork chops and an eggplant on the way home and the following is what resulted from the eggplant:

1 medium eggplant, peeled and diced into large chunks

1 can artichoke hearts, quartered

1 can kidney beans

1 can (small) of diced tomatoes

1 onion, sliced

1 small clove of garlic, minced

handful of mushrooms, quartered (I used baby bellas)

1/2 cup white wine

1 pinch red pepper flakes (or more if you want heat)

2-3 tablespoons olive oil

2-3 tablespoons of minced parsley

Salt to taste

Place the olive oil and onions into a large (deep) saucepan on low heat and saute until the onions are soft (maybe 7-8 minutes). Add garlic and red pepper flakes and continue to saute for another 2-3 minutes. Add eggplant, mushrooms, beans, and artichoke hearts. Continue to stir, and add a pinch of salt. Allow to saute for 1 minute or so. Turn heat up to medium high, add tomatoes, with juice, and white wine. Cover the pot, and allow the mixture to simmer on medium heat for a while – will take maybe 15-20 minutes for the vegetables to soften and the flavors to mingle. Life the lid and stir occasionally. Once 15 – 20 minutes have passed, lift lid, add parsley and continue to allow simmer. Taste for seasonings, add salt as needed. Should take another 5-6 minutes with the lid off and everything should be nicely softened.

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2 Responses

  1. You should try dropping some of the leftovers in a blender and puree them into a soup. Maybe add some bacon or fresh herbs on top.

  2. Good idea ! that sounds very tasty. Bacon makes everything yummy

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