Spicy Eggplant Sausage Pasta

I thought of this recipe during Stats class today and tried it out for dinner. Dave is my taste-test guinea pig, and he gave it five stars out of five. I always cook with my eyeballs, not measuring spoons, so for the purpose of relaying a recipe to you, I have just estimated all measurements.

Serves four, and great with crusty French bread or soft breadsticks (I love the Pillsbury ready-to-bake kind that comes in a tube).

1 medium eggplant
1 tbsp olive oil
1/2 onion, diced
4 cloves garlic, minced
3 hot Italian sausages
1 tsp crushed red pepper flakes
1/4 cup fresh sage
1/4 cup fresh tarragon
1/2 cup fresh basil
1 box spaghetti
1 can (16 oz) crushed tomatoes
1/2 cup black olives (I like burgundy pearls)
1/4 cup vermouth
1/2 cup cherry tomatoes
1/3 cup fresh mozzarella, cut into half inch chunks
shredded parmesan, romano, or asiago for topping pasta

Put a large pot of water to boil with a dash of salt. Wash and cut the eggplant into 1 inch chunks. Place in boiling water. Heat a large saucepan with olive oil on medium high. Dice onion, mince garlic, and add to saucepan. With kitchen shears, cut 1/2 inch sausage pieces into pan. Let cook until half done, about four minutes, then add crushed peppers and stir . Finely chop sage, tarragon, and basil. When eggplant is soft but not too mushy and, drain and add to saucepan with the chopped herbs. Cook until sausage is completely brown. Refill the pot with water and salt and bring to boil. Add spaghetti to boiling water. Add crushed tomatoes to saucepan, and stir. Chop olives in half and add to sauce with vermouth. Reduce heat to medium and stir. Cut tomatoes in half and add to sauce. Simmer until spaghetti is ready. Drain spaghetti. Divide into bowls. Divide mozzarella pieces onto spaghetti. Spoon sauce on top and serve with shredded parmesan.

Pizza, pizza

I've been craving pizza lately, so last night, I had Dave call in to Alberto's , and I picked up a pie on my way home from school. Alberto's is my favorite pizza place. They have great thin crusts and fresh toppings. When ordering pizza, I always get the largest size, because left-over pizza is so good reheated in the toaster oven.

But fresh leftover pizza must be warmed up to taste good. The only kind of pizza I like cold is my favorite frozen pizza, Totino's. So since I had to go to school today, rather than reheating my left-over Alberto's, I baked a Totino's this morning and dumped it in my school bag. It was perfect right before ballet class.

Food Schizophrenic - an introduction

I am a food schizophrenic. That means I can't decide what kind of eater I am. I love junk and processed food as much as I love fresh and gourmet. I'm from California, so my home state is the best way to describe my cooking - a little of everything, and focusing on what is in season and available (especially since I shop at the Soviet Safeway - those of you living in the district should know which one I am referring to).

This blog will mostly be about food: my original recipes, cooking tips, restaurant recommendations, and junk food obsessions. You'll likely also find some ramblings about other aspects of my life as well.

Ha, I bet you thought this would be another scandalous Hill blog, didn't you? Sorry, I am too domestic for that. :)