The Pioneer Woman Cooks has been one of my greatest finds in the past couple of weeks. Ree had a great eggplant pasta sauce two weeks ago, so I made that on Saturday night. One of the things I love about Ree's site is her step-by-step pictures and very explicit instructions and tips. So easy to follow.
I only bought one eggplant last week when it was on sale, and I had also picked up a zucchini and some green beans, so instead of the three eggplants called for in the recipe, I just chopped up the zucchini and a large handful of green beans.
The pasta sauce turned out great, and half went into the freezer, and half came to work with me this morning. I'll have enough for two portions--today I'm going to toast some of the no-knead bread with cheddar cheese and spoon the reheated sauce on to it. The bread has been sitting on my desk, calling my name. I'll be having lunch early today.
Comments