End of Summer Saute

Perfect to make ahead for an easy lunch!  I threw this together using ingredients I had lying around, not knowing how it would turn out… I added saffron at the end on a whim–it compliments the vegetables perfectly.

End of Summer Saute

3 Italian eggplants (small to medium), sliced into 1/2 in pieces, then cut four ways each

4 stalks of celery, thinly sliced

2 medium tomatoes, diced

3/4 c vegetable broth

1 clove garlic, minced

1/4 c white wine

2 pinches saffron

olive oil

salt and pepper

Heat non-stick skillet over medium heat. Add 1 tbsp olive oil. Once heated, add eggplant. Eggplant soaks up a lot of oil, so don’t use too much–just enough to lubricate the pan. Cook for 2 minutes. Add a bit more olive oil and add celery and garlic. Cook for 3-4 minutes. Add 1/2 c vegetable broth , wine, and tomatoes and turn heat to low. Allow to cook down for 4-5 minutes. Add 1/4 c broth and saffron. Cook until the eggplant is the desired consistency–I like mine soft but not mushy. Add water if necessary. Salt and pepper as desired.

Serve over brown rice or whole wheat pasta.

Update:  It’s SO good the next day, after all of the flavors have come together.  I brought it to work for lunch with some brown rice… shook it up vigorously in my tupperware… it’s amazing. So good.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s