Penne With Tomato, Eggplant & Mozzarella

今日夫が作ってくれた夕食は、ジェイミーオリバーのレシピで(元のレシピはリガトーニ)、ペンネのトマト、茄子、モッツァレラのソース。彼のレシピを読むと「15分弱火で煮れば茄子はとろとろにおいしくなっている」と書かれていますが、シャキシャキしていました。それなりに美味しいかったですが、茄子はやっぱりトロッとした方が美味しいと思います。夫はタイマーをかけてレシピの通り作る人ですが、4人分の半分を作っているので多分色々違ってくるのだと思います。

Today’s dinner my husband cooked was Jamie Oliver’s “Penne (the original was Rigatoni) With tomato, Eggplant & Mozzarella”.  The recipe says “By this time the eggplant will have cooked into a creamy, tomatoe-y pulp” but the eggplant was quite crispy, so was the onion.  My husband sets the timer as the recipe says and follow the recipe word to word in general, but sometimes things can go differently for various reasons.  My guess is that the eggplant wasn’t in the sauce completely while it was simmered because he cooked half the portion of the recipe, or the heat was lower than what Jamie meant, or the pan was too large.  Anyway, it was still very tasty although it would have been even more tasty if the eggplant was soft.

量が多すぎて夫も食べきれなかったので、明日のわたしのランチになります。ロングパスタはだめですが、ショートパスタならサラダのようなので冷たいままでも美味しくいただけます。

The portion was too big, though, even for my husband but I don’t mind eating cold pasta on the following day when it’s short pasta because it’s like a salad.

 

29Apl19Dinner1

 

29Apl19Dinner2

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s