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.
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:
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:
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?
Whole Wheat Pasta With Eggplant, Mozzarella, & Tomato Sauce
Yield: 4 servings
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
- 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
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.
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