the important and the not-so-important, horribly conflated.

spinach and eggplant tortellini

In foodstuffs on May 23, 2009 at 6:24 pm

I made this last night for din din.

1) cut up half of an eggplant into 1/4 x 1/2 x 1/2 inch cubes, unleash a couple of glugs of olive oil over the cubes in a pan, add salt, peppah, basil. Cook until evenly browned, throw onto a paper towel to soak up extra oil.

2) spring onion, whole garlic (2 cloves, smashed), and spinach–toss em in the pan and cook until the onion gets translucent. pour marinara sauce over the bunch. add the eggplant, simmer.

3) boil tortellini for 5, drain, add to the sauce. turn up the heat for 3, plate, add feta.

  1. yum yum yum

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