Between the cooking-for-one and the adjustments that come with starting a new job, it’s been a little quiet in my kitchen lately. But sometimes the recipes don’t have to be fancy to be victories.
Last week, drowning in CSA eggplant, I dragged out an old favorite and made a few tiny tweaks. Instead of spinach, I used a bunch of chard that also came in the CSA box. The chopped stems went into the roasting pan with the onions, chickpeas, and eggplant, and I stirred in the leaves at the end.
I also chopped up a handful of heirloom tomatoes and threw them in the roasting pan. I increased the cooking time to 40 minutes from 30, stirred a couple of times while the veggies roasted, and waited for the tomatoes to release some of their juices, leaving me with something slightly broth-ier than the standard curry. I also used more ginger and less curry, not so much on purpose as because I’d forgotten we were nearly out of curry powder.
I served it over leftover shell pasta the first night, over couscous the second. And I felt like I’d finally achieved one of the missions of this blog, taking something I already knew and using my instincts to make it better.
Next up: meatballs!