Lately I’ve been trying to procure my favorite vegetables from weekend farmers markets, which leads to a lot of Sunday cooking. Sunday vegan cooking, more or less. Which is fine with me.
I’ve also been a bit obsessed with eggplant and cauliflower. You’ll notice a bunch of dishes featuring those particular veggies. They’re a few of my classic favorites, but I’m also interested in the trendier stuff — like fennel and kale. Wow, I sound a little bit crazy right now. Some people are into fashion trends. I’m into veggie trends.
Anyway. I bought three small eggplants at the Los Feliz farmers market, hoping to make a dish that would go with pasta. Thanks to the internet, I came upon this simple recipe. I had wanted to find an excuse to buy/use some sort of vinegar, but sadly this recipe didn’t call for any such thing. (Later I bought red wine vinegar anyway, just for fun.)
I added mushrooms to the recipe, because I love mushrooms in pasta sauce. And I replaced the bowties with my pasta of choice, because I don’t really like bowties. They make me think of kasha varnishkas. Or as I call it, birdseed pasta.
Things started out easily enough. I salted the eggplant, threw it in the pan with the mushrooms, etc.
The whole thing went off without a hitch (much easier and quicker than the last time I made sauce), with one big exception: I misread the amount of sugar to add. Keep in mind, the sugar was optional to begin with. And did I add 1.5 teaspoons? No, I did not. I added 1.5 TABLESPOONS.
Classic idiot mistake.
I had a moment of freakout when I realized what I’d done — of course, just a few seconds too late. But luckily sauce isn’t as exact a science as baking, so I held out hope that it wouldn’t be terrible once the sauce reduced a little.
The sad thing is — it still tasted okay to me. Which I think says something about American society? Or the types of pasta sauce I typically eat? (And no, I am not one of those people who eats ketchup on pasta. I have limits.)
So… I guess I’ll have to make it again sometime. Because while I was eating it, I kept thinking — would I like this better with less sugar?
I think I’ll feel better about myself if the answer is “yes.”