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Whole Wheat Pasta With Eggplant, Mozzarella, & Tomato Sauce

Eggplant, Mozzarella, Tomatoes

Eggplant, Mozzarella, Tomatoes – Clean & Delicious®

When treated with a little TLC, eggplant is a very kid-friendly veggie.It’s soft, creamy, mildly nutty and super easy for a ‘three-toothed one year’ old to mash on the top of her mouth.  Mixing it with some whole wheat pasta and tomato sauce was an easy way for me to introduce a new veggie to Katie since she absolutely adores her pasta (or as she says, DASTDA). If I would allow Katie to have pasta for breakfast lunch and dinner she would be in 7th heaven ~ which is exactly why today was her lucky day!

I decided to make this pasta dish in the morning, simply because the window of opportunity was there.  But once Katie spotted her beloved pasta, there was no escaping serving pasta for breakfast.

K pasta 2.jpg

But dastda is not Katie’s only adoration.  She is also obsessed in love with Sesame Street.

SO – Not only did she get to eat pasta for breakfast (notice the pj’s?) but she got to eat pasta for breakfast while watching Sesame Street (what can I tell ya – ‘Mommy’ had to clean the kitchen!).

And if ‘Mommy’ had let Katie wander about while she was cleaning the kitchen, chances are she would have walked in on Katie doing this:

Katie on Box.jpg

Yes, our clever little Katie now likes to dump all of her toys out of her toy bins and then climb on top to a full standing position.

Which is kind of cute and very adventurous except for part where she doesn’t know how to get down!  I mean really, how many times should a one year fall off a box before it becomes one time too many?!

And so ‘Mommy’ let’s Katie eat pasta and watch Sesame Street for breakfast!

BUT, do you guys want to know what ‘Mommy’ learned today?

That in combination…

Pasta and Sesame Street are like Baby Crack.

I’m not kidding.

I think if Katie could have her way she would watch Sesame Street AND eat ‘DASDTA’ from nap time to nap time all day every day!

But as all of us full grown adults know;

Crack is WACK !

Just look what happened to Katie after a morning of baby crack:

Drunk.jpg

OUCH!

And forget trying to take a picture of a baby on baby crack:
Enough.jpg

I felt like I was being swatted away by an old Italian grandmother who forgot to wipe the sauce off her mouth.

I can just hear her now (picture Katie with a thick Italian accent)…

“Ah, Ma… C’mon!  Enough!  Whadda ya doin’?  Put dat camera down and get atta’ my way already.  You’re blockin’ Elmo’s nose!”

But hey, we live and we learn, right?

And if you are looking to learn a lesson in eggplant, know this…
ALWAYS salt your eggplant before cooking.  Especially if you are trying to entice ‘baby taste buds’.
Salting the eggplant promises a tender, creamy eggplant that is mellow, nutty, and nice and creamy – an easy veggie for any body (or baby) to enjoy!
So tell me… are you an eggplant fan?  How do you like to make it?  BUT even more importantly… are your kids addicted to Sesame Street?!!  Inquiring Moms want to know!!

Whole Wheat Pasta With Eggplant, Mozzarella, & Tomato Sauce

Yield: 4 servings

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Ingredients:

  • 8 oz whole-wheat pasta (whatever shape you like)
  • 2 cloves of garlic, chopped
  • 1 eggplant, peeled
  • 1 tbsp olive oil
  • ¼-1/2 cup of chicken or veggies broth
  • 2 oz. fresh mozzarella cheese, chopped into small pieces
  • 2 cups of homemade tomato sauce
  • Salt and pepper to taste

Directions:

Slice eggplants into rounds and sprinkle each slice with a little kosher salt.  Stack them up in a colander and place a heavy teapot (or something like that) on top.  The salt will draw all the moisture out of the eggplant ensuring that it is sweet and creamy (not bitter) when you cook it up.  I like to let it hang out anywhere from 30 minutes to 90 minutes (depending on how much time I have).

Cook pasta according to package.  Drain and set aside.

Pat the eggplant dry and chop it into -1 inch cubes.

Heat olive oil in medium non-stick pan over a medium high.  Add garlic and cook for about a minute before adding in eggplant and broth.  Season with salt and pepper and pop a lid on.  Let the eggplant simmer for ten or fifteen minutes or until it is creamy and tender.

Remove the lid from the eggplant and let all excess liquid evaporate out of the pan.  Stir in the tomato sauce and cook until everything is heated through.

Toss pasta in the sauce and gently stir in the fresh mozzarella.  Adjust seasonings and enjoy.

Serves 4.

Nutritional Analysis

1/4 of the recipe: Calories: 366g; Total Fat: 9.7g; Saturated Fat: 2.7g; Cholesterol: 10mg; Sodium: 380mg; Carbohydrate: 57.4g; Dietary Fiber: 12.2g; Sugars: 7.2g; Protein: 12.9g

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6 Responses to “Whole Wheat Pasta With Eggplant, Mozzarella, & Tomato Sauce”

  1. #
    1
    saeed — August 12, 2010 @ 5:13 am

    you’re the best Dani,
    I’m gonna try that pasta and I’m sure I’ll smile like the baby :)

  2. #
    2
    Cynthia Brand — August 12, 2010 @ 7:32 am

    Dani, did you peel the eggplant? or not?
    It looks good and I want to try eggplant but havent ever…
    Thanks
    Cynthia
    And by the way she is precious!!! And I love your website, videos etc….very helpful!

  3. #
    3
    Maria — August 12, 2010 @ 8:33 am

    OMG! You had me laughing out loud at my desk this morning. The pasta looks great and Miss Katie is ADORABLE!

  4. #
    4
    Jaya — August 12, 2010 @ 8:49 am

    Dani, eggplant is fairly well celebrated in Indian cuisine, so I have had plenty of exposure to it. My favourite way to eat it is stuffed with roasted spices and chickpea flour (you roast the spices and then mix them with a flour to make a loose stuffing). We use the tiny eggplants for those (I can’t remember the name of the varietal). I’m also a huge fan of it grilled and, of course, I could eat loads of baba ghanoush.
    This looks like another winner! Katie looks beautiful, strong and healthy so you must be doing things right :)

  5. #
    5
    Dani — August 12, 2010 @ 3:51 pm

    Saeed – Thanks! Hope you like it:)

    Cynthia – I normally do not peel my eggplant, but in this recipe I did because I was trying to make it a little less intimidating for Katie! You could leave the peel on if you wanted… it has lots of good nutrients.

    Maria – LOL… that’s great! Happy I could give you a little chuckle;)

    Thanks Jaya! Your recipe sounds delicious:)

  6. #
    6
    Priyanka — August 14, 2010 @ 7:38 pm

    OMG Katie is such a cute baby. I love her expressions they are priceless.

    I love eggplant, love how you added it to the pasta. I love love love eggplant in Baigan Bharta…so good!

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