Bought eggplants, mixed dried mushrooms, green capsicum and carrots on sale. Have not had eggplant for a long time. I have some leftover macaroni best finished off.

Google: “Eggplant, also known as aubergine, is a spongy, absorbent fruit (botanically a berry, but often used as a vegetable) from the nightshade family (Solanaceae), commonly purple but also available in other colours, and used in many cuisines worldwide. Eggplants are relatively low in calories and carbohydrates, but they do contain fiber, vitamins, and minerals. Yes, Italians definitely eat eggplant, especially in Southern Italy, where it’s a staple in dishes like the famous Eggplant Parmigiana (Parmigiana di Melanzane).”

Google: “Dried mixed mushrooms are a convenient and flavorful ingredient made by dehydrating a variety of edible mushroom types, offering a concentrated flavour and extended shelf life compared to fresh mushrooms. Dried mixed mushrooms are a blend of different types of dried mushrooms, such as shiitake, oyster, porcini, and others, that have been dehydrated to preserve their flavour and nutritional value. Dried mushrooms retain their nutritional value, including vitamins, minerals, and antioxidants, similar to fresh mushrooms. Yes, Italians commonly use dried mixed mushrooms, especially porcini, in their cooking, adding a rich, earthy flavour to dishes like risotto, pasta, and sauces.”

“A carrot is a popular, edible root vegetable, typically orange in colour, though varieties exist in purple, yellow, red, and white, belonging to the Apiaceae family, and known for its sweet flavour and nutritional benefits. Carrots are an excellent source of beta-carotene, which is converted into vitamin A in the body, essential for vision, immune function, and skin health. Carrots are a good source of fiber, which aids in digestion and promotes a feeling of fullness. Carrots contain antioxidants, which help protect the body against damage from free radicals.”

My simple meal is healthy, colourful and delicious. Let’s cook!!!

Ingredients

1-2 eggplants
2 carrots, cut into bite size
1 green capsicum, cut into bite size
1 box of dried mixed mushrooms, 20 g, soaked in hot boiling water and drained, reserved water
1 onion, chopped
1 Tbs minced garlic
1/4 c olive oil
chili flakes
Italian Seasoning
black pepper
salt

Method

Cut eggplant into good sized chunks. Toss them into a colander as you go, sprinkling them generous with salt. When you’re all done. Let them sit in the colander for 30 minutes or more. Place some paper towel in another colander. Take out the salted eggplant, lay it on a paper towel, then wrap up the eggplant chunks and gently squeeze to dry them as completely as possible. Drop the dried eggplant into the second colander. Repeat this procedure until you have used up all the eggplant.

Heat the oil in a large saucepan over medium heat. When hot, add onion, and garlic; cook for 30 seconds. Then add eggplants, balsamic vinegar and red pepper flakes and cook for 10 minutes. Stir in green capsicum and mushrooms (cut them if they are large or slice thinly them) and cook vegetables until very soft, around 20 minutes. Season to taste with salt and pepper. Note: The eggplant should be tender, but not meltingly so. Lay the cooked eggplant out on a baking sheet lined with paper towels to absorb any excess oil.

While the vegetables are cooking, cook the pasta and add in the carrots too. Fill a large pot with water, add a generous amount of salt for flavour, and add (OPT) the reserved mushrooms water; strained and discard any dirt. Then bring it to a rolling boil. Once the water is boiling, add the macaroni and carrots to the pot. Cook macaroni and carrot for about 8-10 minutes, or until it reaches your desired level of doneness (pasta is al dente and carrots are soft yet with a bit of crunch).

Once cooked, reserved 1 c of pasta water, drain macaroni and carrot immediately in a colander. Then plate up into bowls. Spoon the vegetables over the pasta and carrot. Pour some pasta water if you want. I added 5 Tbs of pasta water and added some more black pepper. The picture above is mine; I place some carrots on top either wise it get hidden in the vegetables piled on top. Serve with a glass of white wine. Enjoy!!!

https://helenscchin.com/2019/04/03/mushrooms-and-vegetables-macaroni/

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