Today, I was craving carbs. Being GF, I chose a rice noodle by Tinkyada, which is by far my #1 choice for any pasta/noodle out there. Great texture, firmness and taste.
I have been on an eggplant kick, and I had a very firm, small, deep pruple eggplant that I picked up from the Winter Garden Farmer's Market, which diced up beautifully.
For this recipe I used:
2Tbsp EVOO
1TBsp minced garlic
1TBsp minced white onion
1tsp minced ginger
1/2 c. Eggplant chopped
1/2 c. Zuccinni chopped
10 cherry tomatoes halved
1/2 c. baby bella mushrooms sliced
1tsp. Seasoned salt
1 cup rice noodle (boiled and drained)
I sauteed the first four ingredients to bring out the flavors, then added the tomatoes, eggplant, mushroom and then finally the zucinni. I gave each veggie a minute or two to sautee before adding the next. The order pertains to how long each veggie takes to cook. (I like well done eggplant, but tender zucinni!)
After the veggies are all done, season them with salt (and pepper, if you like that) and pour over 1 cup rice noodles. Stir, and enjoy!
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