Hearty Autumn Pasta

Patricia Ikeda-Nash sent us this recipe last October. Since it has onions, garlic and eggplant in it, we thought it might come in handy now as well. Fresh tomatoes from your box could be substituted for the tomato sauce that this recipe calls for.
servings: 4

Pasta--try something interesting, like campanelle

Olive oil

Eggplant, cut into small pieces

Onions and garlic if you like, minced

Your favorite bottled "red sauce" for pasta

Basil -- fresh, chopped up, around a handful

Nate's Savory Mushroom Meatless Meatballs (available in health food stores, frozen section)

Kalamata olives

Parmesan or asiago cheese, grated


Boil the pasta. Heat a large skillet or wok, add some olive oil (eggplant soaks up a lot so you might need to add a little more than you think), then saute? the eggplant pieces, stirring when needed, until they become soft. Add minced onions, saute? until soft, then minced garlic, but don't let the garlic burn. Add the red sauce (or fresh tomatoes!) and throw in a handful or so of fresh basil. Heat to boiling, then add around half a package of the meatless meatballs and simmer for 10 minutes. Serve over the cooked pasta, and add some of the best Kalamata olives you can find and, if you like, some grated cheese. (The sauce is even better the next day because the flavors meld together.)

meal or course