Today was my last hurrah for getting takeout for lunch at work, and I went out in style. I had split pea soup and a chunk of baguette from Almondine in DUMBO, followed by two macarons (pistachio and raspberry, respectively). I saved the raspberry macaron for a late afternoon proofreading session and the sugar rush powered me through the rest of the workday.
My new strategy is bringing in leftovers from dinner throughout the week for my lunches, as long as they are conducive to microwave heating. It will motivate me to cook more and save some extra cash to the tune of $50 a week. I’m two weeks away from a nice massage, five weeks from a new winter coat, and thirty-four weeks away from a MacBook Pro.
I started tonight with roasted eggplant and tomato penne that cost me about $5 to make and will last me for three days for lunch and dinner, with a few supplemental items.
Roasted Eggplant and Tomato Penne
-1 large eggplant, cut into 3″ x 1″ strips
-2 pints cherry tomatoes
-1 yellow onion, cut into wedges 1/2″ thick
-3/4 box of penne pasta
-3 tbs. olive oil
-Parmesan cheese for sprinkling
-Salt and pepper to taste
1) Preheat the oven to 400°.
2) Toss olive oil, onion, eggplant, and tomatoes in a bowl until the vegetables are coated. Pour onto a baking sheet and spread out to form a single layer, then sprinkle with salt and pepper. Roast for 30 minutes, or until the eggplant is tender.
3) While the vegetables are roasting, put the water for the penne on to boil and cook the pasta according to the box directions.
4) Once the vegetables and pasta are done, reserve 1/2 cup of pasta water, drain the pasta, and add all of the ingredients back to the pasta pot. Mix together, then serve with a sprinkling of Parmesan cheese.
Mo tested, Clare approved. De-lish my friend!