Pasta à La Everything

Pasta à La Everything goes a little something like this: survey inventory of Norwood CSA vegetables from given week, decide that they’ll all be tasty in a tomato sauce, and presto! Our version of the everything-but-the-kitchen-sink dish was created this week with:

1. 1 handful of fennel fronds

2.     1 large zucchini

3.     1.5 yellow onions

4.     2 garlic cloves

5.     7-9 small eggplants

6.  1/2 - 2/3 cup cup of red wine 

7. 2 cans of 15 oz whole peeled tomatoes

Steps: Heat olive oil in a medium pan, add garlic and fennel fronds, chopped. Add a few large glugs olive oil, add eggplants, chopped. 

Let the vegetables sweat. Add zucchini and a pinch of sea salt. 

cook until onions, zucchini and eggplants are browned. 

Add 2 cans of tomatoes and red wine. Let simmer on low for 15-20 mins, stirring occasionally.

Enjoy!