Tangy Thai Eggplant

I picked up a few Thai eggplants over the weekend and decided to see what I could do with them.  I landed on this tangy vegetable sauté that takes just a few minutes to prepare. Enjoy!

• 1 tsp olive oil
• 1 cup purple cabbage, shredded
• ½ yellow pepper, thinly sliced
• ½ tsp chili powder
• ½ tsp sea salt
• 3 Thai eggplants, cut into 8-10 wedges each
• 2 Tbsp white wine vinegar

Heat oil in pan over medium heat.  Add cabbage; cook for 3 minutes, stirring occasionally.  Add chili pepper, salt, and yellow pepper.  Continue to cook over medium heat for 3 minutes, stirring often.  Add eggplant and vinegar.  Cook uncovered, stirring often, until there is very little liquid remaining.  Add 2 Tbsp water, cover, and cook 2 more minutes.  Enjoy as a side dish or over rice.

Sautéed Mushroom & Spinach Pasta with Seafood.

Sautéed mushrooms and spinach are tossed with fresh pasta and seafood for an easy weeknight dinner. Makes two servings.

• 1 Tbsp olive oil
• 1 box cleaned, sliced mushrooms
• 1 clove garlic
• 3 large handfuls of fresh, cleaned baby spinach leaves
• 4 ounces of cooked shrimp or crab
• 2 servings of cooked fettuccine
• balsamic vinegar

Heat olive oil in wok pan.  Add mushrooms and garlic. Sauté for 4 to 5 minutes, until mushrooms are softening and garlic is fragrant.  Add spinach.  Sauté for another 3 to 4 minutes, stirring often.  Add cooked pasta and seafood.  Toss in pan for 1 to 2 minutes, until seafood is just heated through.  Transfer to plates and drizzle with balsamic vinegar.