Wednesday, July 14, 2010
Farmer's Market Pasta
Because of the heat, I haven't felt like cooking much lately, and I've felt uninspired in the kitchen. But visiting the farmer's market on Saturday changed that! All of the beautiful produce inspired me, and I couldn't wait to start making dishes with all of the food we brought home.
I really didn't know what I was doing when I started cooking this dish, but I just started throwing stuff together and had faith that it would taste good. And it did! It resembled ratatouille and was quite delicious.
To make the dish, I cut up eggplant, squash, fennel and tomato, and then added garlic and onions and sautéed them in olive oil. I also added a little water and some vinegar. After the veggies started to cook down, I added half a can of white beans and a little red wine, I covered it and then let it simmer until the veggies were tender. I served the veggies over brown rice pasta and topped them with nutritional yeast and chopped olives.
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