Only two days ago we were wading through the yellow leaves in perfectly normal Halloween weather, and then BAM! Winter arrived with vengeance. With fifteen degrees colder than seasonal, we got snow and ice! Considering all things, cooking up our last two eggplants with tomatoes from the garden is not so unusual. As sad as the turn of the weather, the venture into today’s intuitive food preparation turned out well.

I made two dishes with one stroke. Today we had the pasta. Tomorrow’s story is an Eggplant Salad.

Eggplant Pasta 

2 cups sliced eggplants
2 cups of chopped red and yellow peppers
extra virgin olive oil
1 cup of sliced, coarsely chopped red onions
3 Roma tomatoes cut into wedges
2 cloves of garlic
thickly sliced good quality bacon, chopped into 1 inch squares
2/3 cup grated havarti
1/2 cup whipping cream
pasta cooked al dente

  • Prepare the vegetables for cooking.
  • On a parchment lined baking tray arrange the egg plants and the peppers in a single layer.
  • Generously sprinkle with olive oil.
  • Place the baking tray in the oven and turn on the broil setting.
  • Broil until the eggplants lightly softened.
  • Remove from the oven and transfer the eggplant mixture to a large mixing bowl.
  • Heat up a non stick skillet on medium heat.
  • Add 2 Tbsp olive oil, the onions, tomatoes and the diced garlic to the skillet.
  • Sauté until the tomatoes are starting to let their juice.
  • Remove from heat and add to the bowl with the eggplants.
  • Sprinkle with salt to taste.
  • On medium heat, lightly fry the chopped bacon until just soft and very lightly browned. Good quality bacon will barely render any fat.
  • Transfer the vegetable mixture to the skillet with the bacon and stir lightly to combine.
  • Sprinkle the grated cheese over the vegetables and add the whipping cream.
  • Heat trough and serve immediately with pasta.
  • Yields 4 servings.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!