I wanted to try something a little different this time, so I found this recipe for Fettuccine with Eggplant and Peppers alla Norma. Some of the ingredients amounts seemed off (for example, I used less pasta than recommended and it still seemed like a lot), and I was perplexed by the instruction to “simmer, partially covered, until the liquid has almost evaporated” because there was no liquid to speak of. But even though something obviously went wrong, it was still a decent meal.
The combination of tomatoes and eggplant and basil, though classic, is not one I’d ever used before, and I’m glad I finally did, because it tastes really good.
There’s a deli near my old office that sells pasta kind of like this, and the price per serving is about $6. This recipe made three servings, and it cost around $4 total. Guess I just saved $14 by making this pasta myself instead of buying it at a deli.
And now it’s time to start wondering where May’s donation will go.