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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten free pasta for this recipe if you have Celiac disease.

"When I was alone, I lived on eggplant, the stove top cook's strongest ally...."
-Laurie Colwin, Author

The refrigerator light goes on...

The key to this recipe is cooking the eggplant long enough that the inside is creamy and the skin is slightly browned with a roasted flavor. Just as the eggplant seems to be getting soft is the time to start the pasta water.

Roasting

Roasting is dry cooking food in an oven in a large uncovered pan. The last three words of this definition are the key. By not covering the food, the heat creates a crusty brown exterior, sealing in moisture. The pan should be large enough that the moisture that does escape from the food evaporates quickly; otherwise the steam will keep the food from browning properly.

Tender meats are ideally suited for roasting because dry cooking is not sufficient to break down the fibers in tougher cuts. Examples like tenderloin, prime rib or top round should be roasted, while chuck is best cooked with moist heat (see Braising). Fish and fowl are ideal for roasting.

When roasting vegetables it is important to have a large pan so that they will and not touch each other. I try to leave at least 1/4 of the bottom of the pan exposed and stir the vegetables often.

Fettuccine with Roasted Eggplant and Broccoli

Servings = 2 | Serving size =2 ounces pasta with veggies

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe does not make very good leftovers.

Making more than 6 servings requires two skillets.

2	8 ounce eggplants
8 ounces	broccoli
1 cup	water
	spray olive oil
3 quarts	water
4 ounces	whole wheat or gluten-free fettuccine
1 Tbsp	olive oil
1 clove	garlic (minced)
1 Tbsp	pinenuts
1 tsp	lemon zest
2 Tbsp	balsamic vinegar
1/4 tsp	salt
	fresh ground black pepper
2 Tbsp	flat leaf parsley
1 ounce	aged gruyere (Asiago or other hard cheese will do)

Cut the eggplant lengthwise and then cut each piece lengthwise again. Cut the quartered eggplant across so that you have "cubes" about 1 inch big.

Cut the broccoli so that each floweret has a long tapered stem.

Preheat the oven to 325° F and place a large sauté pan or grill pan inside.

Fit a medium sauce pan with a steamer basket and place the water in the bottom of the pot. Place the eggplant in the pan and then top with the broccoli flowerets. Place the pot over high heat and steam the vegetables for 7 minutes.

Remove the broccoli and eggplant and set on the eggplant on the counter to cool. Add the broccoli to the large skillet and spray lightly with olive oil. Place the pan in the oven and roast the broccoli for 7 - 10 minutes in the oven.

Remove the broccoli and spray lightly with olive oil. Place the eggplant in the skillet and return the pan to the oven and roast for about 40 minutes.

After the eggplant has been cooking for about 30 minutes place the 3 quarts water in a medium stockpot over high heat. When the water is boiling add the fettucine. Cook at a slow boil stirring occasionally.

After about 35 minutes heat the olive oil in a large skillet over medium heat. Add the garlic, pinenuts and lemon zest. Cook for about 3 minutes stirring frequently.

Using tongs remove the cooked fettucine from the boiling water and add to the pan. Add the vinegar and salt and pepper to taste. Add 1/3 cup of the water that the pasta boiled in and then add the cooked broccoli and eggplant.

Toss the fettucine and vegetables together for about two minutes and add the parsley leaves.

Serve topped with 1/2 ounce of the aged gruyere grated over each serving.