Here’s how my Wednesday mornings go – at 5:30 a.m. I start with a larger chain grocery store to purchase all the essentials – which include meat. But for some reason the abundant amount of chicken is no longer the case, nor the free-range and organic versions. Quality beef is scarce and seafood is now more prepackaged.  Which might be an indication that I need to slowly get my family used to eating more plant-based, and less meat or just keep on freaking out until the refrigerator sections are filled again.

So an hour ago, I announced to my mother that we are not having meet this coming week and all recipes will be mostly veggie based. She batted her eyes at me, and said – whatever you think is best.

Here’s what’s for dinner tonight: Eggplant pasta with not so much spice for the little old lady I refer to as MOM 😉  and lots of Parmesan cheese  – trust me.

• 2 medium eggplants
• 1 ¹/₂ teaspoons salt, plus more as needed
• 3 tablespoons olive oil, divided
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups chopped plum tomatoes or one 14-ounce can crushed tomatoes
• 1 tablespoon fresh oregano, or 1 1/2 teaspoons dry oregano
• 2 teaspoons red pepper flakes, plus extra for finishing
• ¹/₄ cup fresh, chopped basil, plus extra for finishing
• 1 pound linguine pasta {more}

Full recipe and featured image credit and source