Taking advantage of what's in the fridge

I’m definitely a lame blogger, so much time without a post. But I decided to doo write when I feel like it and when there’s something relevant to write, still thinking it’s all worthwhile as long as we are having fun.

To my Brazilian friends, I asked My dad to translate the bog but so far he only had time to revise it.

Please don`t give up on me

Yes very, very lazy, but only to write, the kitchen is still going full blast.

I’m going for very simple pasta dishes, quick cook, or lazy cook as some might think.

During this time I made some tacos, on a Mexican night, some guacamole and several different dips.

It`s fun food, were everyone can do their own combinations with things you set in front of them.

Well today I took advantage of an antipasto with eggplant Rita made this weekend, the eggplant was the real star of the dish.

Just throw diced eggplant on a tray with lots of onions, bell peppers, green, red and yellow, garlic to your heart’s desire, black pepper and lots of virgin olive oil, put the tray in the oven on low heat. Soon you’ll start so smell the results and just let your mouth water.

When is it ready? You will know!! Everything starts to blend and get real soft and tender.

We usually use that for appetizers with slices of Italian bread.

Today I used some of the left overs mixed it with peeled tomatoes and made a great sauce for the pasta. It came out great!!

As I said before nature is great, just use the right combo and let the heat take it’s course.