Pasta with Roasted Eggplant and Meat Sauce

FOUND IT: I recently purchased a copy of Mark Bittman's Food Matters Cookbook. So far I've made four recipes out of it: Three so good I'm adding them to this site to make sure I use them again, and a fourth so bad I almost ripped the page out of the book so I wouldn't accidentally make it again.

MODIFIED IT: Only slightly to adjust to ingredients I had on hand. Modifications are noted in the ingredients.

Ingredients:

• 1 1/2 lbs eggplant, cut into bite-sized cubes
• 8 ounces ground beef or lamb (I had venison on hand, so that's what I used)
• 1 onion, thinly sliced
• 1 tbsp roughly chopped garlic (I used minced)
• 1/4 cup olive oil
• Salt and pepper
• 1 bay leaf
• 1 tsp dried oregano (or 1 tbsp fresh)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 3 tbsp tomato paste*
• 6 ripe Roma tomatoes, chopped (or canned and drained)
• 1/2 cup red wine or water
• 8 ounces pasta
• 1/4 cup grated Parmesan cheese

* - I had one of those small cans of tomato paste. 3 tbsp was about half of it, but I used the whole thing since I hate wasting it.

Combine the eggplant, ground meat, onion and garlic in a large roasting pan, drizzling with the olive oil and sprinkling with salt and pepper. Roast at 425 for 40 minutes, stirring once in the middle to continue to break up the meat.

Add the bay leaf, oregano and thyme, then the tomato paste and stir it in. Stir in the tomatoes and wine, then return to the oven for 10-15 minutes more or until the mixture has thickened. Take out the bay leaf.

Cook the pasta, and toss with the sauce. Top with some grated parmesan and enjoy.

Eggplant Calzone

FOUND IT: I saw Guy Fieti make it on Food Network.

MODIFIED IT: To simplify and replace some equipment I don't have.

This is a nice way to hide some eggplant, if you're not a big fan. It creates some extra filling, but there weren't any complaints about that here: I mixed it in with some tortellini and made a pasta bake.

Also, this may seem like a lot of ingredients, but don't be scared off. It's pretty easy, and most of the ingredients are things you might already have in your pantry or can easily find.

Ingredients:

• 1 tube of premade pizza dough*
• 1/4 lb prosciutto, roughly chopped
• 4-8 ounces Italian sausage
• 1 small-medium eggplant, skin-on, cut into 1" or smaller cubes.
• salt and pepper
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 14.5 oz can fire roasted tomatoes
• 1/2 cup ricotta
• 2 eggs
• 1/4 cup grated parmesan
• 1/4 cup pine nuts, toasted**
• 2 tsp parsley leaves, chopped
• 1 tsp basil leaves, chopped
• 1 tsp dried oregano
• 1/4 tsp dried rosemary, either leaves or ground
• 8 ounces fresh mozzarella, sliced 1/2 inch thick

* - Yeah, I cheat and use premade pizza dough. I've never had much luck making my own, and mixed results with other options.

** - You can either toast pine nuts in a single layer in a small pan until you can start to smell them, or in a 350 oven for five minutes. Or you can skip them.

In a large saute pan on medium-high heat, crumble and brown the Italian sausage, and add the prosciutto when it's about halfway done. Cook until the sausage is cooked through and the prosciutto is starting to get crispy. Remove the meat from the pan and set aside.

Add the olive oil to the pan, then the eggplant, then some salt and pepper. Saute for roughly 5-6 minutes, then add the garlic and the red pepper flakes. Saute for another minute or two (careful not to burn the garlic), then add the tomatoes, and some more salt and pepper. Reduce the heat to medium and simmer the sauce until all the extra liquid is gone, 6-10 minutes. Add the meat back to the sauce and remove from the heat.

In a small bowl, combine the ricotta, 1 egg, the parmesan, pine nuts, parsley, basil, and some salt and pepper. Gently add this mixture to the sauce.

On a sheet of parchment paper, roll out your pizza dough and make sure the rectangle is fairly even. Sprinkle the rosemary and oregano over the dough, then add the sauce mixture to half of it. Fold the dough over and roll the edges closed. Beat the remaining egg with a tablespoon of water, then brush that onto the outside of the calzone.

Move the parchment paper onto a cookie sheet and bake at 500 for 15-18 minutes, or until golden brown. Let rest for at least five minutes before cutting into it.