I will never be a no carb person. I love pasta, in almost all forms, and pasta with a good tomato based sauce can be pure heaven. I had a craving for eggplant this week and decided to combine the two for a nice little meal.
I found a recipe that looked good, was doable with what I had on hand, and would not take up too much time. I didn’t make the recipe exactly as they said – I didn’t have dried basil, and I used one 28 ounce can of tomatoes instead of three 15 ounce cans (yes, I know those are two different amounts – I didn’t care). But otherwise, I did follow the recipe fairly closely.
For the noodles I used lo mien noodles or Chinese egg noodles. I like these more than basic pasta as I think they absorb more sauce than traditional pasta. When I make this again, I’m going to use the same noodles, but I’m going to change the tomatoes to crushed tomatoes as I think it will make the bolognese more saucy. The original recipe has the tomato sauce as more of a topping – it’s good, but I really like sauce.
And, of course, a gratuitous kitty picture.