I had planned to make a different eggplant dish this week, but I had some squash left over from making butternut squash risotto. So, I googled my ingredients and came up with this recipe from Giada. I reposted her original recipe below, but I basically used the amounts that I had leftover in my fridge, which is to say I used the recipe as a basic outline and kind of winged it from there. In general I used a good deal less than is called for in the recipe-- it serves 6, so it's quite a bit if you follow the recipe exactly). The only substitutions I made was dried thyme instead of fresh, regular eggplant instead of Japanese, and whole wheat farfalle instead of the orange (??) spaghetti.
1/4 cup extra-virgin olive oil
1 large onion, chopped
3 large garlic cloves, finely chopped
1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 5 cups) (You can get precut squash in the grocery store-- makes this step a lot easier!)
2 Japanese eggplants, cut into 1-inch cubes
1 teaspoon dried rosemary, crumbled
1 tablespoon chopped fresh thyme leaves
1 1/4 cups dry white wine
2 cups fish broth, fresh or frozen, or canned vegetable broth (I used vegetable broth)
2 pounds uncooked large shrimp, peeled and deveined
Salt and pepper
17.5 ounces orange-colored fresh spaghetti or linguine
1/4 cup (1/2 stick) unsalted butter
1) Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute.
2) Add the squash, eggplant, rosemary and thyme and saute for 8 to 10 minutes.
3) Add the wine and broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. (At this step, I used enough liquid to just cover the vegetables. I found that I needed about 20 minutes to let this simmer. I also covered it for part of the time so the veggies would get soft.)
4) Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes. Season, to taste, with salt and pepper.
5) Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often, about 5 minutes. Drain pasta. (Alternatively, you can use dried pasta, which will take 8 to 10 minutes to cook.)
6) Toss the pasta, squash mixture, and butter in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve. I garnished the pasta with some parmesan cheese.
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