Aubergine. That’s what I think of when I think of eggplant. Because that’s what my mom used to call it. With an exaggerated, fake French accent. Aubergine.
Turns out that’s French for eggplant. Who knew? (Shouting up to heaven: “Sorry, mom, for all the times I rolled my eyes!”)
It’s a nifty little vegetable once you are able to eat it. When you peel it (which I almost hate to do because it is so pretty, but those skins can kill you if you overcook them), it can take on an almost potato-like texture when roasted. It gets soft when pan-fry it. And in this preparation, it feels meaty but tender, which is what my pouch needs some days, frankly.
There are a lot of veggies in this recipe and, as you probably noticed, no meat! I just didn’t happen to put meat in it this time, but I think this would go well with some diced, seasoned and cooked chicken.
What I love best about this little recipe is that it’s warm, filling, and comforting. This makes 9-ish servings for me. Your mileage may vary! But if you’re into eggplant, Alfredo and easy comfort food, this is your recipe!
- 1 medium eggplant cubed
- 1 small yellow onion cut into slivers
- 1 green pepper rough chopped
- 2 c. spaghetti squash
- 1/2 c, diced tomatoes
- 1 jar light Alfredo sauce
- 1.5 c. shredded Italian-style cheese
- Preheat your oven to 350 degrees.
- Spray your eggplant, onions and green pepper down with non-stick, season them however you like (I use salt, pepper and Italian seasoning) and put it onto a parchment-lined cookie sheet. Roast it about 25 minutes or so.
- In a bowl, toss the roasted veggies with the spaghetti squash and tomatoes. Again, add seasoning if you like it as this is the best way to get flavor in there.
- Add whatever sauce you are using and toss that until thoroughly mixed in. Transfer to an small casserole dish (I used an 8x8) and top with cheese. Bake for about 20 minutes or until cheese is melted and as brownas you like it.
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