When I was in the required two years of home economics in high school – which was only a few months after Noah and Mrs. Noah, and the kids Shem, Ham and Japheth and their wives left the ark and set up housekeeping on the plains – we were told that a macaroni and cheese dish was a good meat substitute. It still is.
In the years since that time, several forms of pasta have become stables in most kitchens. Once macaroni (as in cheese) or spaghetti covered with a tomato sauce, or noodles used in certain creamy casseroles or soups were the best known. Now spirals, shells, large and small tubes, linguine, penne, vermicelli, angel hair, rigatoni, bow ties and other shapes are known and commonly used.
All pastas or noodles – and the words are sometimes used interchangeably – are made about the same: flour (which may be all-purpose or with semolina), salt, eggs, olive oil and water. These are mixed, kneaded, allowed to rest, then cut or put through a pasta machine to form the strips. The resulting fresh pasta is good, but the dried that we buy in boxes is most often used because it will stay on our pantry shelf for a long time. Many supermarkets also offer the fresh.
Today’s recipe is from a little paper back book, “The Best 125 Meatless Pasta Dishes” by Mindy Toomay and Susann Geiskopf-Hadler, published in 1951.
You may not like it, but I did. Eddie, our rental maintenance man who has lunch with us each day, gave it the so-so sign.
It must be made ahead of serving time. The vegetables and dressing are made and refrigerated, as is the pasta, and then they are combined at meal time. This makes a large amount and should be served cold. You may also want to taste it for salt (is there enough?) before you serve it for … Sunday Dinner.
Spicy Eggplant Pasta Salad with Calamata Olives
4 tablespoons olive oil
¼ cup lemon juice
1 tablespoon balsamic vinegar
½ teaspoon salt
½ cup calamata olives, slivered
½ cup minced fresh parsley
2 small eggplants (about 1 pound)
7 green onions
2 tablespoons olive oil
4 medium cloves garlic, minced
1 teaspoon dried red chili flakes
1 medium red bell pepper, thinly sliced
1 teaspoon dried oregano
¼ teaspoon salt
8 ounces pasta (rigatoni, penne, or other large tubes)
In a glass or bowl whisk together the lemon juice, balsamic vinegar, 4 tablespoons olive oil and ½ teaspoon salt for the dressing. Set aside.
Peel the eggplant and cut into ¼-inch strips about 3 inches long. Trim the tops from the onions and cut in half lengthwise, then into 1-inch pieces.
Put 2 tablespoons olive oil in a heavy skillet and add the garlic and chili flakes. Stir around in the oil; then add the eggplant, green onion and bell pepper. Stir and sprinkle with the oregano and ¼ teaspoon of salt. Stir and cook over medium-high heat about 15-20 minutes, until the vegetables are tender and lightly browned.
Transfer to a bowl, pour on the dressing, mix and refrigerate.
In a large pot of water, cook the pasta about 10-11 minutes, according to package directions. Drain, cool in a bowl of cold water, and drain again. Toss with 1 tablespoon of olive oil and set aside to cool. At serving time, combine vegetables and pasta, adding olives and parsley. Toss before serving.