Sunday was a 25 hour fast. It is the second most serious fast day in Judaism. Usually, we break the fast on an omelet with cheese. When I asked my husband, what he felt like having, he asked if I would mind making spaghetti pie. It sounded so right to me. I make it without meat so it is not a heavy dish. I was planning on using light cheeses and a plain filling. Sounds good.
I put up the water for the noodles, cooked them, and went to drain them. I drained them right into the soapy water. Klutzy me.
While the pasta was cooking, I made a filling of eggplant, onion and tomatoes from the garden. I stayed away from seasoning since we were looking for more to the bland side. As it turned out, the tomato flavor is strong when it is a “real” tomato, just picked and ripe. I had the filling for the spaghetti pie but no crust. On another day, I would have very likely cooked more spaghetti but, I was grumpy, tired and hot but not hungry. I was not in the mood to cook it again and I found a way to blame it on the good husband who wasn’t even in the room. How do we do that? Maybe, you don’t. I did.
Bottom line, my filling became the main course. We took some leftovers out of the refrigerator. I had potato salad, Oriental spaghetti salad and a yummy egg salad. A little bit of this and a little bit of that made for the right meal to break our fast. That is making the best of what one has.
We had the same kind of happening on Saturday, our Sabbath. At the last-minute, two more guests joined us for dinner. I usually cook tons of food for the Sabbath but this week, because of the fast that began Saturday evening as the Sabbath ended, I cut way back and made just enough. It is truly amazing, whatever food, there was, seemed to expand so that everyone had plenty to eat. Honestly, I can’t figure it out.
I also had to feed the extra guests before the fast. Keep in mind, we do not cook food on the Sabbath, so it had to be something ready to eat. I don’t panic when these things happen but before a fast, I have to admit, I was concerned. We all had to fill ourselves to get through the next 25 hours with food or drink. Again, we had enough and I think everyone was full.
I do want to share this eggplant dish with you. The tomato was the dominant flavor of the dish.
The Dish That Wasn’t
1/2 eggplant cut into 1/4 inch pieces
1 – 2 tablespoons olive oil
1/2 onion, chopped
1 large tomato, chopped
1/4 cup chopped cheddar
Heat olive oil in large skillet.
Put eggplant and chopped onion in skillet and keep gently mixing them around. The eggplant browns quickly.
When onion is translucent and eggplant, slightly brown(about 6 minutes), add the chopped tomato and cheddar cheese and cook for an additional 2 minutes until tomato is hot and cheese is melted. If you would like the tomato to really permeate the other ingredients, cook for another then minutes.
You could fill a taco or tortilla with this. You could use it as a filling in a spaghetti pit. You could use it in a sandwich. You could use it as a sauce for rice, pasta or meat. Feel free to spice it up. I would have if we weren’t purposely keeping it bland….it really wasn’t.
As you can see, the photo, is not clear. This is still in the skillet. I apologize but I think, at least, this gives you an idea of what it looks like.