Blue Apron ~ Rigatoni Puttanesca

Puttanesca is a classic Sicilian sauce made with olive oil, tomatoes, and capers.  I browned the eggplant, then added it to the sauted garlic, onion and tomato paste.  Spicy red pepper flakes were also added to the sauce before adding the rigatoni and Parmesan cheese and fresh oregano.  Delicious!

I loved this dish and my hubby loved it even more.

4 Stars.

Blue Apron ~ Stir-Fried Szechuan Eggplant with Shishito Peppers

This week all of my meals are vegetarian.  I chose vegetarian because I didn't want another steak, and the only other option was for vegetarian.

My first meal of the week was the Stir-Fried Szechuan Eggplant with Schishito Peppers and Garlic Chives.  The peppers were new to me.  Apparently most are mild but everyone and a while, one can be really hot.  They are cooked with the stems on, but the stem is removed before serving.  All of the peppers in my batch were mild.  The sauce had enough spice to give flavor, but not so hot I couldn't eat it.

A nice cool Summer Cucumber with Garlic Chives was a nice side to the main dish.

3 Stars