Comments on: Ditalini With Eggplant, Kale and Caramelized Onions: Mamma’s Necessary Invention

By: salad » Quick Vegetarian Lunchtime Pasta For Baby, Mom and Everyone Else

salad » Quick Vegetarian Lunchtime Pasta For Baby, Mom and Everyone Else — Mon, 19 Nov 2007 21:32:19 +0000

[...] Check it out! While looking through the blogosphere we stumbled on an interesting post today.Here’s a quick excerpt [IMG ] When it is lunchtime, and a Mom has a hungry baby on her hands, she has to work fast. It’s a thing. But, I am too lazy of a Mom to want to cook something for Kat, and then something for myself and whoever else is around during the lunch hour, so, I just improvise, and cook something we will all enjoy. And since I am blessed with Kat who has an open mouth and mind when it comes to flavors, I can get away with quite a bit of creativity in the kitchen. Like yesterday, I needed to make [...]

By: Katie Nolan

Katie Nolan — Fri, 09 Nov 2007 03:53:15 +0000

Hi Barbara,
Wanted to let you know that this was dinner tonight. I made the “chunky” version with skin-on eggplant and it was delicious. I marked the recipe when I saw it uses two of the newer vegetables in my “repertoire”, kale and eggplant. I grew up in a straight-forward broccoli, green beans, peas and carrots family so now that I cook for myself I get to try all those scary looking things in the produce section and I don’t have to worry about what anyone else likes!
Again, thank you for the recipe.

By: Don’t Cook Down to Yourself « Winnipeg Eats

Don’t Cook Down to Yourself « Winnipeg Eats — Thu, 25 Oct 2007 21:25:40 +0000

[...] Anyway… Enough with the tangent. Barbara linked to another post on a blog written by Hugh Garvey. In it, Hugh advocates not cooking down to your kids, because you never know what they’ll end up loving (like his kids liking anchovies). This was further illustrated a few entries later, where Barbara posted photos of her baby happilly devouring pasta with eggplant, kale and carmelized onion. (That recipe looks fabulous, by the way.) [...]

By: Elizabeth

Elizabeth — Thu, 25 Oct 2007 00:53:54 +0000

I just made this for dinner tonight, and it was delicious! I didn’t have ditalini, so I used tri-colored rotini instead, which worked just fine — the shape holds sauce well — and paired it with a light, semi-sweet red wine from a local vinyard. Now I think I’m going to go reheat some of it for a snack.

By: Bird's eye view

Bird's eye view — Mon, 22 Oct 2007 11:30:01 +0000

I know lots of eggplant haters and one of my ways to ‘trick’ them is by putting it into a pav bhaji’s bhaji – they’ll never even guess unless you tell them.

The recipe sounds terrific ( pasta, tomatoes, eggplants, parmesan – what’s not to love?), and your baby is so cute. She looks a bit like my 16 month old daughter.