Aubergine with Oven Roasted Tomatoes and Steak

I found myself in a bit of a produce pickle the other day.  I went slightly overboard in buying produce forgetting that the kids would be off camping for the weekend.  So I was faced with the task to get rid of the produce in meals so it wouldn’t go bad.

My son loves the zucchini/courgette flans so I thought it would be great to do a zucchini/courgette side as a treat for him.  And I bought an aubergine as the kids requested an Italian meal.

For the zucchini/courgette side I used the spiral cutter again.  So much easier with the softer produce!  Very quick.  🙂

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Set that aside and chop up some aubergine.

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In a skillet melt some butter and sear the steak to brown on both sides then finish off in the oven to the desired doneness.  In the skillet add some avocado oil.  Once heated add the aubergine and saute for a few minutes.  Then add some oven roasted tomatoes and a few cloves of chopped garlic.  Add a bit of white balsamic vinegar.

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While the sauce cooks set up another skillet and heat up some more avocado oil.  Toss in the zucchini/courgette spirals.  Season with sea salt, pepper, and a few splashes of white balsamic vinegar.

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Slice the steak and stop with the aubergine sauce.  Grate fresh parmesan cheese and serve.

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I even liked the zucchini/courgette which is unheard of!  But I noticed my son wasn’t touching the zucchini/courgette.  Apparently the only way he likes it is in the flan.  Sigh.  Fortunately my daughter couldn’t get enough so it didn’t go to waste. Sometimes it is hard to keep up!

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Oven Roasted Tomato Sauce

Got caught out with a summer cold today.  Miserable thing.  When colds come round it’s much preferable to be cosy but in the summer that’s hard to pull off.  Ah well, the dogs are keeping me company while I watch Bleak House.  Cheerful show, ahem.  I’m behaving myself so we can go out tonight to see the movie “Chef”.  It will be a quiet date night but that’s ok.  🙂

When I made the Crêpes with Roasted Vegetables I really liked the taste of the oven roasted tomatoes and planned on making a sauce once we had a few ripened tomatoes from the garden.  This week I was able to get enough off the vines to do up a sauce.  This is an easy sauce that is packed with loads of flavour.

Slice the tomatoes, drizzle with olive oil, season with sea salt and pepper.  Slow roast in the oven at 300F/150C for about an hour.

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If you are making homemade pasta, prepare it before making the sauce.  In a skillet heat up olive oil.  You want enough to create enough sauce to coat the pasta.  Saute 2 cloves of garlic, chopped.  The heat should be medium low so the garlic doesn’t burn but softens instead.  Then add the tomatoes.

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Add a 1/4 cup of white balsamic vinegar and a handful of chopped basil.  Toss the cooked pasta and serve immediately.  I also did up some parmesan toast to accompany this.

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As I said to my husband “not to toot my own horn” but I loved this dish.  It’s hard to beat fresh ingredients from the garden.  Love this time of year!