Spaghetti…or something like it
Only a good friend would spend a Thursday night experimenting in the kitchen with me.
Chelsea and I were suitemates our freshman year at UNC–and we have been close friends ever since! Tonight I invited her over after my late night design class to experiment with an eggplant that has been hiding in the bottom of my crisper drawer all week. After surveying the fridge, I decided to go with the spaghetti route.
As a college kid—it can be tough to be creative in the kitchen. Normally, I find myself pulling together things simply because one ingredient or another is probably about to go bad. So it is always good to throw together some half-used ingredients. And when it turns out tasty, it is even better ;)
Along with my eggplant, I had some leftover jarred spaghetti sauce in the back of the fridge and some spaghetti squash from a few weeks ago hanging out in the fridge. Pair it with a soy-burger and ta da! A meal is born!
Eggplant Spaghetti Sauce
- 1 cup jarred spaghetti sauce
- 1 frozen burger (meat or meatless)
- 1 cup eggplant, cubed
- 1 Tbsp. extra virgin olive oil
- 1 tsp. Italian seasonings
- 1/4 tsp. salt
- 1/4 tsp. pepper
Begin by placing the sauce and frozen burger in a small sauce pot over medium heat. Cover and let simmer. Don’t worry about breaking up the burger, when it cooks up it will be easy to chop up in the pot. While the sauce and burger heat up, place the EVOO in frying pan over medium heat. Add the eggplant, seasonings, salt and pepper and sauté. When the eggplant is slightly browned (but not mushy), add it to the sauce mixture. By now, the burger should be cooked and it will begin to break into chunks in the pot. If it hasn’t broken up, use a spatula or wooden spoon to chunk it up before adding the eggplant. Place over your favorite pasta and enjoy!
I ate my sauce over a bowl of spaghetti squash. Don’t know what spaghetti squash is? It is a neat little yellow squash. When you bake it, the pulp strings up like spaghetti noodles! For more details on how to make spaghetti squash, check out Erin’s post.
Dinner was great. As usual, it included one of my favorite seasonings…
This Italian Seasoning from 5th Season is super cheap and loaded with flavor. It is a blend of oregano, thyme and other spices. And the best part? I found it at Walmart!
While you were making dinner–did you catch the Heels WIPE OUT the Wolfpack? :) I sure did! Go Heels!
Well, there is no more eggplant. Or spaghetti squash. Or arugula. Or kale. Guess I need to go find some more veggies for next week ;) This weekend I plan on posting something sweet…so stay tuned!