The apples of love...

After reading about Ivonne's delicious tomato soup, I was inspired to create something tomatoey for dinner on Sunday night...



1 onion (diced)
a few handfuls of mushrooms (sliced)
1 carrot (sliced)
1 eggplant AKA aubergine (sliced)
5 sun dried tomatoes
basil
oregano
ground cumin
ground coriander
ground cardamom
olive oil
as much crushed garlic as you like (I used about 5 cloves)
white wine
2 fresh tomatoes (chopped)
1 can of tomatoes - crushed or whole (I used the ones we purchased at Costco)
as much spinach as you like (I used a lot because we love it!)
cracked black pepper

1. Saute the onion, mushrooms, carrot, eggplant and sun dried tomatoes with the herbs and spices in a little olive oil.
2. Add the garlic and a splash or two of white wine - simmer until absorbed (the dried tomatoes will be starting to plump up).
3. Add the fresh tomatoes and canned tomatoes and stir well. Put a lid on it and let it simmer for as long as you like.
4. Just before serving add the spinach and cook until just wilted.
5. Season with cracked black pepper.



Dollop artfully over some kind of carb - I used gnocchi but rice or pasta would work equally well - and dig in!

And the verdict: well I planned to have the leftovers for my lunch the next day...but there were none :p

BTW if you happen to visit Cream Puffs In Venice you absolutely, positively must look at the most sinfully gooeylicious cheesecake ever!