Eggplant Salsa

Eggplant With Salsa

One of the soups I have enjoyed is gazpacho. It is usually served cold and reminds you of salsa.

If hot will it make a good pasta sauce? I decided to try it - except I used fresh salsa instead. It worked out very well. It is also very easy to make.

Vegetables: Eggplant, Onion (small)

Protein: Cannellini beans (cooked, from can, well rinsed)

Cheese : Wegmans parmesan grated cheese

Butter: -for coating pasta

Oil : Canola (you can use your favorite cooking oil)

Spices: Whatever came with Salsa, salt, fresh ground pepper

Sauce: Hot Wegmans fresh salsa (not frozen or from can) - should make my own to avoid additives

Pasta : Angel hair (Bariilo)

Servings: 2

Wegmans salsa (hot), cannellini beans (well rinsed), eggplants, onions

Heat pan, add oil when hot

Add eggplant to hot oil

Add salt and pepper

Toss, cover and cook stirring often

Closed cooked

(I always cooked closed on medium heat so the steam and the salt help in cooking)

Stir often. I usually move, toss and move them around in the pan

With lid closed you can swirl the pan on the flat stove top too

The oill starts to leave the egg plant when it almost done. Add onions and cook for some time to soften them

Add the beans and salt and pepper and toss them around

Add the tub of salsa and maybe 3/4th cup of water and mix/toss often

Let the elements absorb some sauce and it is done

(Real simple don't you agree)

Cook pasta (instructions), Drain, Roll in butter

Serve on plate and sprinkle parmesan cheese on top

Add the sauce and top with cheese (if you like)

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