So let’s start off today’s post with a series of food facts:
- Marathon training makes me hungry.
- I’m a volume eater.
- I prefer warm to cold foods.
- I like spaghetti squash more than pasta (because I just love all squashes)
- Did I mention that marathon training makes me hungry?
I follow a simple, no-fuss approach to my nutrition and one of my guidelines is to eat an abundance of vegetables. Not only does a huge plate of vegetables give me the nutrients I need for my training but also provides the satisfaction of eating a large volume of food to appease my runger.
While I do enjoy cold salads, part of the satisfaction of a meal for me is that it’s warm. So a toasted sandwich is automatically more satiating for me than a cold sandwich, even if literally they are the same sandwich.
So for that reason, I savor huge meals of warm, roasted vegetables instead of opting for a large cold salad or a sandwich. Power bowls are one type of meal meets these standards and so are dishes like this week’s recipe challenge: eggplant cacciatore, which I served over spaghetti squash.
Meredith and I followed this recipe from Connoisseurus Veg. The only adaptations I made were seasoning (Greek over the normal Italian herbs, which I never seem to keep stocked) and red wine instead of white wine (because we always have our favorite type of cabernet sauvignon in a giant, eco-friendly box on hand).
This meal came together quickly, within 30 minutes. I had roasted a large spaghetti squash the previous night, so that part of the meal was already prepared.
The eggplant roasted easily in the oven while the rest of the ingredients cooked on the stove. The stovetop preparation was not demanding, making this a great recipe for a veggie-heavy weeknight meal.
I picked up the bad habit of multitasking back in grad school (or maybe even before), so often when I cook I try to accomplish a few tasks in the kitchen. I also roasted peanuts and made homemade peanut butter in the food processor while doing this. I accidently singed the peanuts. Someday I’ll learn not to attempt to multitask.
Taste & Texture
The taste and texture of this meal were incredible. All of the vegetables complimented each other well in terms of flavor. The eggplant and mushrooms provided a chewy, hearty texture and meaty flavor to this meal.
With all of the vegetables, this eggplant cacciatore is high in fiber, vitamins and minerals, and complex carbohydrates while being low in protein. Serving it with a whole wheat or quinoa pasta would add extra protein to the meal. (I ate mine with homemade bread and the beet hummus from Run Fast, Eat Slow on the side.)
This is a fantastic meal for getting your vegetables in, especially if you aren’t a fan of salads or eating veggies raw.
I would make this meal again, but ultimately I would probably serve it with meat. Or maybe that’s the marathon training talking.
Would you make this meal? What’s your favorite way to eat eggplant?
Are you a multitasker?
What’s your favorite type of wine?