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Wow, this came out way better than I expected. I wanted pasta, but did not want yet another tomato sauce. So I brainstormed, what could I make to approximate tomato sauce texture, and I came up with eggplant sauce. Cooked up some eggplant with garlic, onions, some spices, pureed it (holding back a about 1/3 of the eggplant) into the consistency of tomato sauce. Sauteed veggies (carrots, peas, mushrooms) in the remaining eggplant with some more veggie broth. Some white wine to deglaze the pan, 1/4 cup cream to thicken, then added the pureed eggplant sauce. Topped with grated parmesean.
Not the prettiest looking dish, but by is it delish! And I even forgot to add the toasted walnuts I was going to put in there. Bet that would have been good.
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'He who receives an idea from me, receives instruction himself without lessening mine; as he who lights his taper at mine, receives light without darkening me.'
-TJ
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