I just posted a blog on my dinner yesterday.
I've been trying to find more ways to use pumpkin puree (fall makes me want to do everything with pumpkin).
So I gave this recipe a try and it worked!
http://edibleherbsandflowers.blogspot.com/2013/10/recipe-eggplant-pasta-sauce-and-pumpkin.html
Replies
Catherine, thanks for the recipe, I do have quite a few eggplants coming on again and will definitely give this a try, sounds very good. I'm thinking maybe butternut squash would be good too, I have plenty of that to find a use for. I do keep canned pumpkin on hand though, I stock up on it when I find it on sale.
Those are some beautiful eggplants, do you mind if I ask what variety they are? I've seen pics of small white ones but none that large, very impressive. I'm so tired of fighting squash bugs I may just grow more eggplants, they're much more carefree than summer squash.
Hi Judy, it is "Casper" a slightly larger (but it depends on when you pick them) than the Japanese White Egg. I picked some in the picture that were about 5 inches or so and some a little smaller.
I think any of the nice flavored squash like butternut or similar would work nicely in the sauce too. That is the fun of recipes - make them your own :-)
Thanks Catherine, I'll add Casper to my ever lengthening list. Maybe you'll have some more at the farmers mkt. Sat?
Judy, sorry, I'm off on a trip and will be gone for a couple of weeks. There may or may not be more to harvest when I get back - I hope so! I will try to keep your request in mind when I return.