Wow, this was a full week of cooking! We never even went out for dinner as I spent the week experimenting with beautiful looking food. On a positive note, most of it was of a vegtable nature but as always, there were various cheeses with a little ground sausage thrown in for fun.
The tops were cut off and cleaned out (not an easy task for the tiny peppers). I took a fresh bunch of broccoli rabe, cut off the ends and placed it into a pan of salted boiling water for just four minutes. In a large saute pan, EVOO went in along with a small onion for a few minutes and chopped garlic for 30 seconds. Add a pound of ground sausage, brown along with a half pint of grape tomatoes cut in half.
The broccoli rabe was cut in small pieces and placed into the pan, finished off with asiago cheese and a little hot pepper.
For the second batch, I peeled an eggplant and chopped in small pieces. Sauted the onions and garlic, added the eggplant and cooked until tender. Once cooled, I added ricotta and parmesan cheese. Oh, of course, both had salt and pepper and fresh parsley.