One-Pot Eggplant Caponata Pasta

You all know how much I like a one pot-meal. I've been so excited about one-pot pasta meals, but I've been less than thrilled by how they turn out. Often soupy and not very flavorful. This one is different. It turned out beautiful and was even better the next day. Except for cooking the eggplant first and taking it out of the pot while the rest of the ingredients cook, this was truly a one-pot meal. It is adapted from one by The Kitchn.

Funky Fun Pizza

Got my inspiration for this pizza from Slivers in Berkeley. I really enjoy making pizza with non-traditional toppings. It gives me a creative outlet. Sometimes they work and sometimes they don't. This one worked! It has corn, peppers, onions, tomatoes and grapes. And lime. I hope you give it a try or perhaps it will help inspire you in a new pizza direction. This pizza is vegetarian. To make it vegan, use vegan cheese.

Eggplant Pasta

Here's a little pasta dish I like to make frequently when eggplant is in season. I especially like the small eggplants - Italian or Asian ones. They don't require peeling or salting. They are tender and soak up whatever flavors you put with them. This recipe only has 4 main ingredients not counting the oil and seasonings. It comes together in a flash and is so delicious, you'll want to eat your eggplant this way all the time. Hubby, who claims to dislike eggplant, asked for another serving and said he did not miss the tomato sauce.