Week 8 - 2013

Zucchini and Potato Bake

Makes 6 servings

Ingredients

2 medium zucchini, quartered and cut into large pieces

4 medium potatoes, peeled and cut into large chunks

1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
1/2 cup dry bread crumbs
1/4 cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).
In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.





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Linguine with Eggplant Ragout

Makes: 4 servings



Ingredients

2 eggplants (about 2 pounds)
1 pound linguine pasta
1/4cup extra-virgin olive oil
4 cloves garlic, finely chopped
1 14 1/2ouncecan  chopped tomatoes
Salt and pepper
1/3cup chopped fresh basil

Directions

Preheat the oven to 350 degrees . Pierce the eggplants all over, place on a baking sheet and cook until very soft, about 1 hour. Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin.
Meanwhile, in a pot of boiling, salted water, cook the linguine until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and their juice and cook until the liquid has reduced, about 10 minutes. Stir in the eggplant; heat through. Season with salt and pepper.
Add the pasta and basil; toss to coat. Add the reserved pasta cooking water as needed.