Make Someone Happy!

It’s January and I guess I shouldn’t be surprised that we have winter weather. Even with that understanding the weather the last week or so here has been unusual. We have had tornados, lots of rain, hail, high surf, lots of wind, thunder and lightning and otherwise inclement weather. Climate change if not global warming. We haven’t actually had every one of those occurrences here at our house but enough. It’s been cold and the rain has dominated every day for over a week. The gray weather is gloomy and not being able to get out and about adds to that. Thank heavens for the gym and those machines that have you rowing or walking to nowhere. At least I’m moving! And what would I do without my coffee place and all the "Pain du Monde family”.
This is good soup weather in my opinion and we have definitely indulged in it - but you can only eat so much soup. Comfort food is definitely needed and if anything qualifies as comforting, pasta does. I made this recipe last week and it was warm and delicious and made me feel much better, particularly when I added bread and a glass of wine. It made me happy and Steve was pretty appreciative too. It could work for you.
And looking on the positive side of things, I have noticed that days are starting to gradually get longer, and when it’s not dark and rainy there is a little more light at both ends of the day – YAY!!

Penne with roasted eggplant tomatoes and onions

1 large eggplant (about 1 ½ lbs) stem end cut off and discarded and cut into 1 inch cubes
1 tablespoon kosher salt plus extra for sprinkling on eggplant and seasoning
½ cup olive oil
2 lbs plum tomatoes seeded and coarsely chopped
1 large onion peeled and coarsely chopped
2 cloves garlic pressed or finely minced
2 tablespoons chopped fresh marjoram oregano or basil leaves
1 lb dried penne
2 tablespoons extra virgin olive oil
Freshly grated pecorino romano cheese

Preheat the oven to 450. Place the cubed eggplant in a colander and sprinkle lightly with salt, toss. Allow eggplant to drain at least 30 minutes. Place eggplant onions tomatos, garlic and marjoram in a large roasting pan toss with the olive oil, stirring well to coat. Season with salt to taste. Place the roasting pan in the oven on the topmost rack;roast stirring occasionally until the onion and eggplant are slightly browned, 30 -40 minutes.

While the vegetables are roasting bring a large pot of water to a rolling boil over high heat. Cook penne according to package directions until tender. Drain, immediately add the pasta to the roasting pan with the vegetables. Add the parsley and extra virgin olive oil, toss well. Transfer to a large preheated serving dish. Serve with grated pecorino romano cheese.

Cheers!