I think the pollen is really starting to get to me. My eyes were red, itchy and watery all day yesterday. I ended up leaving work a few minutes early because I was so uncomfortable and needed to get my contacts OUT.
The first order of business after removing my contacts was watering the grass seed that we put down over the weekend. It is SO dry out we are trying to water at least 2-3 times a day. Typically I think we are close to over watering but this year – wow I really hope it rains soon!
After I finished the watering, I went inside to get dinner started. We decided to have sautéed eggplant and cherry tomatoes on noodles. I quickly cut up an egg plant, sliced the cherry tomatoes in half and diced a few cloves of garlic to be sautéed. This had to be the simplest meal ever – literally – 4 ingredients! I started cooking about 10 minutes before Adam was due home.
The eggplant and tomatoes were then served over a large volume of noodles because we were both starving.
We had intended upon splitting this into 2 nights worth of meals… but ended up eating the whole thing last night! Guess I am going to have to make a few modifications to our meals for the week.
For anyone interested, the recipe is below.
- Olive oil (1-2 tablespoons)
- 1 Eggplant cut into bite size chunks
- 1 pint of cherry tomatoes halved
- 3 cloves of garlic minced
- Noodles (4-5 servings depending upon your taste)
The cooking of the eggplant and tomatoes takes about 15 minutes so time your noodles accordingly.
Sauté the eggplant in the olive oil until brown. After the eggplant is brown (about 8-10 minutes), add in the cherry tomatoes and garlic and cook for another 3- 5 minutes.
That is it. You can add parmesan or romano cheese, if you like but I didn’t find it necessary as I preferred the flavors of the eggplant and tomato. This recipe is a definite keeper for us. So simple yet really good and healthy!