I always follow the chef rule, first in, first out when planning my meals. The FIFO rule is to use the foods in the order they were purchased and with fruits and veggies, I look at those peaking at their ripeness. Sharing more of my quirkiness, I keep a list of all the fruits and veggies I purchase just to ensure they all get used and not sit forgotten in my frig! Not only do I have one refrigerator, but I use and fill two ! And it’s just my son and I living together!!
So I have an eggplant. And it’s going to be my dinner. Somehow, someway. Gluten-free, no animal products, sugar or alcohol. I can think of several dishes, then I consider my cravings…pasta! I am liking this cleanse as I seem to be eating more carbs! Gluten-free, of course.
Spaghetti alla Norma is a tomato based pasta dish topped with fried eggplant slices. The use of olive oil is permitted on my cleanse, but I opted to not fry and keep my dinner very healthy. I prepared a basic marina sauce and added chunks of eggplant to slowly simmer and melt into the sauce. Adding crushed red pepper is optional as it made the sauce nice and spicy, as I like it. I used a gluten-free brown rice pasta, which to my surprise tasted very good with the eggplant sauce. And I didn’t miss not topping my pasta with freshly grated Parmigiano-Reggiano!
Pasta alla Simmered Norma
1 tablespoon olive oil
1 small onion finely chopped
1 28 oz can crushed tomato sauce, I used Organic Muir Glen
1 medium eggplant, peeled and cubed, about 4 cups
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
1 teaspoon dried basil
2 cloves garlic minced
½ teaspoon crushed red pepper (optional)
1 cup gluten-free brown rice pasta (or your choice or pasta)
In a medium –large saucepan, heat the olive oil and add the onions stirring often to soften, but not color the onions. Add the sauce and remaining ingredients, except the pasta. Simmer on medium low for about 45 minutes or until the sauce thickens and the eggplant cooks and softens into the sauce.
Meanwhile, prepare the pasta in plenty of boiling water until al dente. Drain pasta and add to the eggplant sauce. Serve immediately.