Baked Eggplant Sliders with Smoked Ricotta and Honey

I've started eating burgers again.

In the past few years, I enjoyed a delightful hamburger maybe once a month, now I'm up to twice a month.  Who can resist a juicy, medium-cooked burger with aged cheddar cheese, smoky bacon and tangy BBQ sauce? Not this girl. And, we recently found a terrific restaurant near our new apartment that has a special burger menu  -- so of course we have to try them all! So far, I've had four of the twelve options. Yum!

But, to keep my new burger obsession from spiraling out of control, I've also been making meat-free versions at home in the form of crispy tofu burgers with sriracha mayo and eggplant sliders with smoky ricotta and either a drizzle of honey or a bit of tangy tomato sauce.

The eggplant sliders are especially tasty now that eggplants are in season. Here's a quick recipe for the sliders, but you could make regular-sized eggplant burgers, too -- just use larger eggplants or pile the slices on to fit a burger bun. Enjoy!

Smoky Baked Eggplant Sliders
Ingredients:
4 small eggplants
Kosher salt
2 cups heavy cream or half and half

1/4 cup white flour
2 1/2 cups cornmeal
Freshly ground black pepper
2 TBS Italian herb mix
1 tsp garlic powder
Pinch or three of red chili flakes
Olive oil
Smoked sea salt, or plain Kosher salt
1 12-pack Kings Hawaiian dinner rolls
8 oz smoked or plain, full-fat ricotta 
1/4 cup honey
1/4 cup tomato sauce

Minimal MESS/ingredients/clean-up: Category 1

To Do:

• Preheat oven to 425 F.
• Remove stem and bottom end from eggplants, then slice into somewhere between 1/4 - 1/2 inch rounds, depending on whether you want one or two per slider. Place the slices in a colander, then sprinkle generously with salt, and cover with a pot lid or plate. Let the excess liquid drain from the eggplant for about 15-20 minutes, then wipe off excess salt, pat dry and set aside.
• Add the cream or half and half to a shallow dish/pie pan.
• In another shallow dish/pie-pan, mix together the flour, cornmeal, a few grinds of pepper, the dried herbs, garlic powder and chili flakes with a fork.
• Dip each eggplant slice in the cream until coated, then place in the pan with the flour mixture and cover all sides, then place on a lightly greased baking sheet. Continue until all of your slices are coated. Discard any extra cream/flour mixture unless you have more vegetables you can coat and bake.

• Drizzle the slices with olive oil and sprinkle with the smoked sea salt. (Kosher salt is fine, too.)
• Bake in the oven about 10-15 minutes until browned, then flip once and bake until that side is browned, too.
• Remove browned slices from the oven and let cool.

• While they are cooling, assemble your sliders: Slice your rolls in half, then coat one side with the ricotta and the other with either a drizzle of honey or a dollop of your favorite tomato sauce. I like to do a mix of six sliders with ricotta and honey, and six with ricotta and tomato sauce. 
• Place an eggplant round (or two if you sliced them thin) on the bottom half of the roll then top with the ricotta lid.
• Serve with a green salad, grilled veggies, chips and hummus, or fries.

xoxo

Easy Eggplant Stew

I've said it before and I'll say it again. I love eggplant. And, lately, I love making eggplant stew.

You can make it too!

Heat a bit of olive oil in heavy-bottomed dutch oven or large pot over medium heat. Then add some minced garlic and a heavy pinch or two of salt, cinnamon, cumin, ground coriander, curry powder, and smoked paprika, and cook until the garlic is soft and the spices are fragrant. Add in some diced eggplant (I used 2 medium-sized ones and peeled one, but left the other as is) and some chopped zucchini and sweet peppers if you have some, along with a cup or so of diced tomatoes and a can of drained/rinsed chickpeas. Simmer uncovered until the eggplant cooks down, stirring occasionally -- about 25-30 minutes on medium-low heat. Before serving, stir in some chopped kale, and then top with smoked ricotta, ground black pepper and a drizzle of olive oil.

And, it gets better with the next day's breakfast/brunch: Spoon some of the stew and kale in a bowl, microwave for about a minute, then make room for an egg and break it into the middle of the bowl. Microwave for another minute or so (checking every 30 seconds) until the white is set and the yolk is still soft. Top with hot sauce and then stir the lovely runny egg into the stew. (Yum!)

xoxo

Not Just a Dip! Spaghetti with Baba Ghanoush and Roasted Chickpeas

I've said it before and I'll say it again: Eggplants are awesome.

Lately, I love them roasted with a bit of lemon, garlic, and honey. Mmmm.
So, when I was having a craving for baba ghanoush, and having dip for dinner wouldn't do, I decided to adapt my recipe into a sauce for pasta. It came out beautifully, and I am going to put this dish into my Meatless Monday rotation for sure!

Gourmess' Spaghetti with Baba Ghanoush and Roasted Chickpeas
Ingredients:
1 batch of baba ghanoush (store-bought is okay, but try my recipe here)
1 15 oz. can chickpeas, rinsed and drained
1 tsp garam masala
1/2 tsp paprika
1/4 tsp chili powder
1/4 tsp garlic powder
Olive oil
1 lb whole wheat spaghetti
1 cup bread crumbs
1 1/2 tsp dried herbs (parsley, basil)
Kosher salt
*1/4 cup smoked ricotta
Ground black pepper
*Optional but recommended

Minimal MESS/ingredients/clean-up: Category 3

To Do:

• Make the baba ghanoush per directions and set aside.
• Lay the drained chickpeas on a paper towel and get rid of any excessive water and/or skins that have come off.
• In a large bowl, toss the drained and dried chickpeas with the spices, a couple pinches of salt and 1-2 TBS of olive oil, until coated.
• Roast in a 400 degree oven for about 30 minutes, or until browned and crispy.  Set aside, but keep warm.
• Make your pasta according to package directions, and drain, reserving 1/2 cup of the pasta liquid. Keep warm.
• Toss breadcrumbs with 1-2 TBS of olive oil, the dried herbs, and a pinch of salt, and toast in a warm oven or in a cast iron pan until browned.
• Assemble your pasta: In a large bowl toss the cooked pasta with a portion of the baba ghanoush until coated, adding in the reserved pasta water a bit at a time to thin the sauce if needed.  Carefully stir in the chickpeas, then top with breadcrumbs and a dollop of smoked ricotta and a twist or two of the pepper mill before serving. Yum!

 xoxo

Roasted Cauliflower Panini with Sriracha-Tomato Chutney-Mayo

I know in my heart that I was born to spend my life on a tropical island, but until Chris and I become millionaires and can hop on our private jet to the Caribbean, I must endure the winter.

I like sweaters and slippers, and of course all those cute boots, but the best thing about winter is all of the comfort food...like a melty sandwich. (Try this ooey, gooey one filled with roasted veggies that would satisfy even the pickiest of carnivores.) Yum!

Roasted Cauliflower Panini with Sriracha-Tomato Chutney Mayo
Ingredients:
1 large head cauliflower, cored and thinly sliced
1 large eggplant, sliced
4 garlic cloves, peeled and smashed
Olive oil
Kosher salt
2-3 small poblano peppers
1 bunch mustard greens, stems removed and leaves chopped
2 oz bacon, diced
4 oz aged cheddar
1/4 cup mayo
2 tsp sriracha
1 TBS tomato chutney
Sliced homemade or thick-sliced bread
Salted butter

Minimal MESS/ingredients/clean-up: Category 2

To Do:

• In a 400 degree oven, roast the sliced cauliflower and eggplant with a couple garlic cloves, a few pinches of salt and a heavy drizzle of olive oil in separate pans until the eggplant is creamy and the cauliflower is crispy.
• Carefully hold each of the poblano peppers over an open flame until charred, then let them cool. When cool, peel off the skins, discard the stem and seeds, and cut the peppers into thin slices. Alternatively, roast in the oven until the skins burst, then peel off the stems and follow the steps from there.
• Sauté the mustard greens with the bacon in a hot pan on the stove until they are wilted.
• Thinly slice the cheese. (I used a gorgeous 6-month cheddar from Shelburne Farms.)
• In a bowl, mix together the mayonnaise, sriracha and chutney until blended.
•  Now, build your sandwich. (Recipe should make enough for two large sandwiches plus some leftovers.)
• Take two slices of bread and spread both pieces with the butter, then turn over and spread the mayo mixture on both. 
• On one slice, add the eggplant, cauliflower, and peppers. On the other, the cheese and then the greens.

• Smoosh together, then place on a hot griddle or panini press, butter side down. 
• Repeat these steps for the second sandwich.

• Cover the sandwiches with a lid if using a pan or the top of the panini press and toast until both the top and bottom pieces are golden brown and the cheese has melted.

• Devour.

And that my friends, is how you survive the winter.

xoxo

Going Gaga for Baba Ghanoush

So, I have to admit it. I'm in love with the humble eggplant.

Last year, it was kale -- this year, those deep purple oblong aubergines are all I want to cook.

I've curried them with tofu. I've simmered them with tomatoes, spices and garlic in zaalouk. I've grilled them to top everything from pizza to bison burgers. And, I've roasted them with chickpeas and bacon for a simple pasta sauce. I've even microwaved them Mark Bittman-style, with breadcrumbs, lemon and honey. But, I hadn't made the creamy, dreamy delicious eggplant dip that is Baba ghanoush.

Until today. And I must say, it is quite delish.

Gourmess' Baba Ghanoush
Ingredients:
Olive oil
3 medium-sized, firm eggplants
1-2 cloves garlic, peeled and minced
Smoked sea salt
2 TBS tahini
2 TBS lemon juice
1/2 tsp honey
4 TBS, fresh parsley, finely chopped
1/8 tsp smoked paprika

Minimal MESS/ingredients/clean-up: Category 1
To Do:

• Prick the eggplants all over with a fork and drizzle them with olive oil before placing them on a baking sheet lined with foil, and into a 450 degree oven. 
• Roast until they deflate a bit, and the skin is charred in spots -- about 20-25 minutes. (Note: You can also use a grill or char the eggplants carefully over your burner's open flame, but I had other things cooking on the stove, so I used the oven instead.)
• In the meantime, on your cutting board, use your knife or the back of a spoon to smoosh the garlic and 1/4 tsp of smoked salt, into a paste. (Note: I love using the smoked salt in this dip, but if you don't have it, plain old Kosher salt will do.) 
• Then, in a medium-sized bowl, mix together the garlic/salt paste, tahini, lemon juice, and honey until well incorporated, and set aside.
• When the eggplants were done, I let them cool until they were easy to handle, then cut them in half lengthwise and scooped the pulp into my food mill, turning it several times until I had a lovely purée. (Discard the skins/stems.) Alternatively, you can put the pulp in the food processor and blast away, but I think the mill gives it a velvety texture and if you use a disc with fine holes, it gets rid of the seeds -- which can be plentiful if your eggplants are overripe.
• Add the tahini mixture to the eggplant and mix well. Stir in the parsley (save a pinch or two for garnish) and season with a bit more salt, if needed. 
• Transfer the dip to a serving bowl and top with the reserved parsley and the paprika.
• Scoop up with warm pitas or spread on toasted bread and top with bacon, lettuce and tomato for a tasty spin on a BLT. I call it the BBLT.

And that, my friends, is how you put an eggplant (or three) to good use.
xoxo

Farmstand Fun!

It has been a beautiful fall here on the East Coast--so far. The best way to enjoy the season? A trip to farm country!

Chris and I hopped in the car, rolled down the windows, turned up the radio, and took a ride down to South Jersey. They call New Jersey "The Garden State" for a reason: once you get off the main highway, you're surrounded by lush farmland, towering cornfields and tempting roadside stands selling cantaloupes as big as your head, and Jersey Fresh tomatoes by the bucketload.

The smell of Autumn was definitely in the air: just-picked apples, newly-fallen leaves, and baled hay. We of course couldn't resist all that lovely produce, so we stopped at a stand and loaded up on eggplant, zucchini, tomatoes, apples, peaches (the size of a softball), and a bottomless bag of green beans. We decided to save the pumpkin-picking for another day--the trunk was pretty full, and we still had a few more stops.

Back home, all of those yummy fruits and vegetables were a bit overwhelming. How to use them up?  I wasn't worried about the peaches -- we ate half a dozen of them in less than two days. (There's nothing better than a juicy, fresh-picked peach!) But, most of the veggies were still waiting patiently to be eaten. So, I came up with a few ways to use them up. Note: Ingredients/proportions are approximate -- I just threw everything together, tasting as I went.

CURRY 

For the first meal, I chopped up the eggplant, squash, and yellow and green peppers and placed them in a large skillet along with a few teaspoons of olive oil. When the eggplant was tender, I mixed in half a bag of a mix of frozen peas, cauliflower, carrots, and broccoli. Once everything was heated through, I removed them from the pan and set aside. Then, I added a bit more oil to the now-empty pan, then browned a package of cubed, firm tofu. The cooked tofu joined the veggies that were waiting in the wings. I added a wee bit more oil to the pan, then in went minced ginger and garlic, a few tablespoons of yellow curry paste, about 2 1/2 cups of coconut milk, and 1/2 cup of chicken stock. I brought it all to a boil, whisking until combined, adding a bit of salt to taste. Once the sauce had reduced a bit (about 8 mins or so), I returned the veggies and tofu to the pan and heated everything through, and that was it. Served over brown rice, it made a lovely meal.

STEW

For my next trick, I heated a couple teaspoons of olive oil in a dutch oven and then added some minced garlic. Then, in went some chopped eggplant, squash, carrots, salt/pepper, a few teaspoons each of cumin and paprika, and at least 1 TBS of Herbes de Provence. I added about 1/4 cup of water and cooked everything over medium-low heat until the carrots were tender-crisp. Then, I gently stirred in a can of rinsed/drained chickpeas, a cup or so of shredded chicken breast, an entire 32 oz package of chicken broth, and four tomatoes (peeled, seeded and diced), and let it simmer on medium-low for as long as I could stand it (about 40 minutes), stirring every 10 mins or so. In the meantime, I made a batch of large-size couscous and chopped up some parsley, basil and thyme from my herb garden. When the stew was ready, I added a bit more salt/pepper to taste then stirred in the couscous and herbs. Yum!

CASSEROLE

Finally, there were a few eggplants still standing, so I sliced them into thick rounds and tossed with a bit of lemon juice and set aside. Then, in a medium-sized bowl, I mixed together breadcrumbs, honey, olive oil, garlic powder, salt/pepper, and minced parsley. I buttered a casserole dish and layered the eggplant and breadcrumb mixture all the way to the top, then drizzled with more honey and olive oil.  Then into the oven to bake for about 30 minutes at 375 degrees. A lovely side dish -- this was gone in minutes. Delish!

How are you using up your farmers' market finds?

xoxo

End of Summer Bounty

See ya, Summer!

I'm sorry to break it to you, but this summer was not that great, and I will be very happy, thrilled even, to see Autumn take its place next week. The weather was horrible and very un-summerlike here on the East Coast. It was muggy and cloudy for days, and then there was a heatwave or three. It also rained quite a bit, usually on the weekends. (Of course!) We didn't make one trip down to the shore this year, which is sad because it's a short drive away. But, we'll always have Paris, so I can't complain too much. And, if there is one good thing about this time of year, it's that my favorite kitchen staples like eggplant, zucchini, bell peppers and tomatoes are plentiful and delicious, which means I can make lots of great meals without a lot of fuss.

From mid-August through the end of September, Chez Gourmess is home to heaping plates of ratatouille (my favorite summer dish); thick slices of toasted homemade bread topped with goat cheese and a flavorful summer vegetable spread; stuffed to the brim casserole dishes of rich summer lasagna with layers of eggplant, zucchini, shredded chicken and mozzarella; bowls of pasta tossed with a summer veggie sauce, olives, and Romano cheese; and tasty homemade pizzas topped with basil from the garden, roasted eggplant, and tomatoes.

Ratatouille was one of the first dishes I learned to make
when I was teaching myself the FCI textbook in 2010.
I've been making it ever since -- even on TV!

Now that we've hit the prime time for these treats, every week or so I fill my dutch oven to the top with minced herbs (parsley and basil from the garden), diced eggplant, zucchini (yellow and green), half a dozen ripe tomatoes (seeded and peeled), colorful bell peppers, a few cloves of garlic (minced) and olive oil (1/4 cup or so), and cover/let it simmer for about an hour or so, stirring every once in awhile. When it's done, I season with a bit of salt and pepper, and it's ready for use in all of my favorite dishes. I can add chicken broth for a lovely vegetable soup; blend it into a creamy dip/sandwich spread; top pizzas; fill lasagnas; stir into pastas; add to scrambled eggs; brighten up burgers -- you name it. And, if there's any left, I just eat it right out of the container, using a piece of crusty bread as my fork. Dee-lish!

And for that, Summer, I salute you.

Some Recent End of Summer Treasures:

Lasagna with layers of the eggplant/pepper/zucchini/tomato mixture, shredded chicken with chopped basil, and a cheesy filling of Greek yogurt (instead of ricotta), shredded mozzarella, garlic and herbs.

A tasty dip of my eggplant/pepper/zucchini/tomato mixture blended with mustard, vinegar, red pepper flakes, fresh herbs, and a wee dollop of mayo. Great on sandwiches, too.

Other Favorites:

Farfalle pasta with eggplant, zucchini, tomato and smoked mozzarella make this easy, smoky dish one that you'll want to keep handy all year.

Pizza! Pizza!  Eggplant, zucchini, and tomatoes make the tastiest toppings ever. Add some cheese and a drizzle of olive oil, and you're done. 

What are you making with the late summer bounty?

xoxo

Purple Peppers!

Chris made a wonderful discovery at the local Farmer's Market: Purple Bell Peppers!

These beauties have a delicate, light green flesh and a not-too-sweet, peppery flavor. And, since they are purple, they are a nice match visually with eggplant (my favorite of late).

At first, I thought the peppers were too pretty to eat, but I changed my mind. I tossed them in a lovely stir-fry with tofu, carrots, eggplant, fresh green beans and sesame seeds. It was delicious to eat and the rainbow of colors was lovely on the plate. Who said cooking isn't a form of art?

Edible art!

Purple Pepper Stir-Fry 
Ingredients:
1TBS dark sesame oil
2 tsp olive oil
11/2 cups carrots, chopped
2 tsp extra dark soy sauce
1 14 oz.  package of tofu (I used Lite-Firm), drained
1 cup fresh green beans, ends trimmed and cut into thirds
2 purple peppers, stem removed, seeded, sliced and chopped into bite-sized pieces
3 small eggplants, ends removed, sliced and diced
1-2 chili pepper pods, seeds removed (or 1 tsp red pepper flakes)

2 tsp white sesame seeds

2 tsp black sesame seeds

1/4 cup hoisin sauce
1 TBS regular soy sauce
2 tsp mirin rice wine (optional)
I TBS minced ginger
2 tsp minced garlic

Minimal MESS/ingredients/clean-up: Category 2 

To Do:

• In a large skillet or wok, heat the oils over medium-high heat. When the oil is hot, carefully add the carrots and cook for about 3-5 minutes, stirring every minute or so.

• Slice the drained tofu into even, bite-sized pieces, about 1 x 2 inches and add to the pan with the carrots  and 2 tsp of dark soy sauce, stirring gently and cooking about 5 minutes, until lightly browned.

• When the carrots seem tender but still have a bit of crunch, add the beans, eggplant, peppers and the seeded chili peppers, and cook about 5 minutes. Sprinkle with the sesame seeds.

• While the veggies are cooking, whisk together the hoisin, soy sauce, mirin (if using), ginger and garlic in a small bowl.
• Lower the heat to medium-low, and stir in the sauce.
• Let simmer about 10 minutes until sauce has reduced a bit. Remove chili pods if using, and serve over brown rice or rice noodles.

xoxo

A Chili in the Air

 It is FREEZING outside! I am so ready for Old Man Winter to take a hike.

But, that's not happening anytime soon, so we must grin and bear it. The best way to make me grin? Try a big bowl of spicy, smoky chili topped with shredded, aged white cheddar and a dollop of sour cream. And don't forget the side of corn bread still warm from the oven, smothered in butter or honey, or both. (Sigh.)

I've been making chili in my slow cooker for years, and I usually don't stray from my basic recipe, but this time around, I mixed it up a little and added some eggplant, paprika, and cinnamon. I think all of the Moroccan cooking has started to influence the other foods I've been making as well...and with tasty results. (I've been putting cinnamon on everything!)

This thick, flavorful chili is hearty and relatively healthy if you leave out the cheese and sour cream (but don't). If there are any leftovers, they'd be great stuffed into a warm burrito or over a scoop of rice with some chopped cilantro. Don't be afraid of the eggplant -- it cooks down and anyone who doesn't like it, won't even know it's in there.

Winter Chili
Ingredients:
1 1/2 lbs. ground turkey
2-3 cloves garlic, minced
1 TBS plus 1/2 tsp cumin
2 1/2 tsp garlic powder
3 TBS plus 1/2 tsp chili powder
2 1/2 tsp smoked paprika
2 1/2 tsp salt
2 15.5 oz cans kidney beans (or a mix of 1 can black beans and 1 can kidney beans), drained

2  red, yellow or green peppers (or a mix), seeded and diced

1 medium eggplant, stem removed, peeled (leave about 1/4 -1/2 of peel on for color) and diced
1/2 tsp cinnamon
1 tsp brown sugar
1 10 oz can diced tomatoes (I like the ones with jalapenos)

1 cup chunky salsa 

1 TBS tomato paste
Chipotle peppers in adobo sauce (optional)

To Do:

• Add the turkey and garlic and 1/2 tsp each of cumin, garlic powder, chili powder, paprika, and salt in a large pan and brown over medium heat.  

• While the turkey is browning, drain the beans and dice the peppers and eggplant.
• Drain and discard any liquid from the meat and add the meat to the slow cooker pot.
• Top with the beans, eggplant and green peppers.
• Add the rest of the cumin, garlic powder, chili powder, paprika, salt and also the cinnamon and sugar, along with the tomatoes (drained), salsa, and tomato paste. Gently Stir to combine.

• If you can handle the heat, add a tiny dollop of the peppers in adobo sauce. It adds some smoky heat. But, a little goes a long way. (If you want your chili extra spicy, just put a bottle of hot sauce on the table and add it in when you're served.)

• Cover your slow cooker and cook for 8 hours on the low setting.  
• When done, stir to incorporate and adjust seasonings (more salt or cumin perhaps?), top with shredded cheddar, sour cream (or plain yogurt) and corn bread on the side.

Stay warm!
xoxo

Eggy Eggplant

I had a beautiful, fat, purple eggplant in my latest organic CSA box, and was planning on making Ratatouille, but I was out of peppers, so I decided to make a one-dish dinner instead.

I wanted something lighter than eggplant Parmesan, and healthier too, but I still wanted some oozy cheesy goodness.  Here's what I came up with:

Ingredients:

1 large eggplant

1 bunch baby kale (or baby spinach would be fine, too)

3 large eggs

2 TBS cream (heavy/light --either works)

Kosher salt

1 tsp garlic powder

1 TBS balsamic vinegar

1 15 oz tub non-skim ricotta cheese (you might not use it all)

1 jar tomato and basil sauce (you might not use all of it)

Parmesan/Romano cheese

To Do:

• Preheat oven to 375 degrees.
• Slice the eggplant into even slices, no more than 1/2 inch thick and season them with salt, then placed in a colander to drain any excess liquid. 
• Wash, dry, and roughly chop kale.
• In a medium bowl, whisk together 3 eggs, 2 TBS of cream,  2 tsp salt, 1 tsp garlic powder, and 1 TBS balsamic vinegar.  Set aside.
• Put a layer of eggplant in the bottom of the baking pan (butter or lightly grease bottom with olive oil cooking spray first). 
• Add a pinch of salt, a few dollops of ricotta cheese, a handful of kale and a couple tablespoons of tomato & basil sauce, then added another layer of eggplant.  
• Repeat until you have about four layers of eggplant. 

• Then, pour the egg mixture over everything (it shouldn't come all the way to the top), top with a bit more ricotta and some grated Romano cheese, then put in the oven to bake.
• Bake for about 50 minutes, or until the eggplant is tender and the cheese on top is bubbly and browned (cover with foil for the first 30 minutes to keep from browning too early).
• Enjoy!

It was pretty great for something I just threw together--and I think it would work well for a spring brunch menu, too.

Eggscellent!

xoxo

Farfalle with Eggplant, Zucchini, Tomato and Smoked Mozzarella

I was 32 when I started cooking; up until then, I just ate. --Julia Child

I found myself with an overstuffed refrigerator and decided to use up some of the vegetables that were languishing in the crisper.  I was thinking ratatouille, but didn't have any peppers on hand, and wanted something a bit more substantial, so I put a pot of water (w/ a handful of kosher salt in it) on the stove to boil some farfalle pasta and in the meantime, diced some eggplant, zucchini, mushrooms, garlic and red onion.

I put the onion and garlic in a skillet with some olive oil and sweated until soft. Then, in went the zucchini and eggplant and a pinch of salt.  When they started to soften, I added in half a can of peeled plum tomatoes (no sauce) crushing them with my hands before adding to the pan.

This all simmered for about 10 minutes more, then I tossed in the mushrooms, some ground black pepper and 2 TBS of balsamic vinegar (optional).  After five more minutes, I added the cooked pasta to the pan, stirred everything together and threw in about 1/2 cup of diced smoked mozzarella and 1 TBS of fresh parsley. The smoked mozzarella made all the difference.  Chris even liked this and he is not a huge fan of eggplant or mushrooms.  

Terrific!

xoxoxo