I'm sure we've all been there...there it is, sitting quietly in the corner of the fridge - the uncooked, cut in half vegetable. It stares up at you forlornly in its Ziploc bag shouting "Eat me! Please, for the love of cooking, put me in something!" And, if you are like me (hopefully you are not), half of the time I forget that said veggie is in the fridge until weeks later, when its moldy/shrivelled self is haphazardly thrown in the trash.
Well, NOT THIS TIME!!! As much as I would like to say that I have become a more environmentally concerned sort (which I sort of am anyhow) - this is not the true reason for my recent scavenging in the cabinets. The truth is folks - I have a small problem. No worries, it is not a "see you after your 9 month stint in jail" problem. Not even something too serious. The problem is...wait for it...I have too much shit I want to buy. These next few months are going to require a lot of money (and that's not even including the new mountain bike I want). A trip to Turkey/Greece, snowboarding season and various other items are going to give my wallet a serious squeeze.
So, when I am sitting there, deciding what I want to eat, a little voice in the back of my head says "eat something you have - SAVE MONEY!" So, without further ado, I will discuss what I made last night and give a few comments on such.
With half of an eggplant in the fridge, the first thing that popped into my head was to saute it and add it to a tomato sauce. I got the following ingredients at Whole Foods (don't cringe - they have some cheap stuff there too):
Organic 365 Tomato Sauce with Basil - $2.49
365 Extra Firm Tofu - $0.99
I also picked up a chunk of their cornbread for about $3.50 cause its yummy :) I usually stray far away from store bought tomato sauce, preferring to make my own - but I think when you are making more of a veggie stew its OK.
Basically, we just browned the tofu (cut up into chunks first) and sauteed it with the eggplant. When eggplant is slightly mushy, add it to the sauce. Carolyn also had some basil in her garden which was contributed. We ate this sauce over spinach nuggets (strange but very tasty) and shaved some mozzarella over top. However, this sauce can easily be served over pasta (obviously). I think a quick pasta sauce with fresh veggies is one of the easiest and cheapest things to do with veggies. Best part - I am sitting here eating leftovers of leftovers right now!
Don't let those unused veggies go to waste again!