Soooo sorry, for being MIA for the last couple of weeks. Unfortunately, I’ve been having computer problems that I figured I should get fixed before my semester begins.
Actually, my computer troubles began over a year and a half ago when my laptop decided to no longer connect to the internet, unless it was right beside the router. Meaning, for the last year and a half, I’ve been blogging and doing anything requiring internet while huddled under the desktop computer desk.
Consider that a test for how much I love this blog.
Anyway, since my laptop is currently across the country, I have not had access to any of my recipes and pictures. Which has been driving me off-the-wall crazy! Now originally, the Geek Squad people told me my laptop would be back in “3-5 days.”
Currently, we’re at Day 11 of no computer (not to mention quite a few hundred more dollars for repair than predicted) 😦
Due to the delay of repair, the recipe and picture below is literally right-off the stove (har-har).
Italian Eggplant Tomato “Pasta”
1 tbsp avocado oil
2 small eggplants, diced into bite-sized pieces
1/2 onion, chopped
1 sweet pepper, chopped
3 garlic cloves, minced
6 cups fresh tomatoes, chopped
1 handful of fresh basil, ripped into chucks
1 tbsp dried thyme
1 tbsp dried oregano
salt and pepper
1/2 cup full-fat, canned coconut milk
10 tbsp tomato paste
3 cups fresh spinach
Heat oil in pot. Add in eggplant, onion, pepper, and garlic. Cover with pot lid and let cook for 15 minutes, stirring occasionally. Use this time to chop tomatoes and turn zucchini into pasta “noodles.”
Add tomatoes, basil, thyme, oregano, salt, and pepper to the pot and continue cooking for 15 minutes.
Stir in coconut milk and tomato paste until smooth. Add in spinach and cook until wilted.
Serve sauce over stove-heated zucchini “pasta.”