Leftover pasta is a hot ticket in this house and today it walked out the door with Patrick. I moped around for about 2 hours dreaming of the ground bison in the yummy mushroom sauce. I knew I could go out and get another jar of sauce, thaw some more bison, get some more pasta and romano, but it's raining. I'm not leaving the house today. The temperature is actually going down and I couldn't be happier. I can breathe, no swelling feet and there is left-over chocolate goddess cake in the fridge so things aren't really looking so bad.
And then I remembered the teeny, tiny little eggplant from the CSA. And some cute little onions. Nappa cabbage, sheep feta, eggs...I have a meal.
1 teeny, tiny Japanese eggplant, sliced
1/2 teeny, tiny sweet onion, sliced
4 large nappa cabbage leaves, thinly sliced
splash of rice wine vinegar
2 eggs, scrambled
chunk of sheep feta
4 or 5 beautiful, sweet cherry tomatoes, sliced
Saute the eggplant and onion in olive oil until soft. Add cabbage until wilted and splash in vinegar to taste. Plate the saute, add a little more oil to pan, scramble the egg, then place on top of the veges. Sprinkle on the cheese and tomatoes, add some fresh cracked pepper and enjoy with a cup of green tea!!! Serves one very hungry person who has cake for dessert.