Opening Night

For those of you who do not know me personally, this may come as a surprise.

I am a teacher by day and an actress by night.

Although I’ve not mentioned it on here before, I’ve been rehearsing to perform in a play since before the summer holidays. After many long hours and months of rehearsing, tonight is finally opening night.

I will be performing in the English theatre group, The Bonn Players’ performance of The Importance of Being Earnest.

The dress rehearsal went very well last night and I have a good, although nervous feeling about tonight.

Before heading to the theater, a fast and filling dinner was required.

  Cooked garlic, eggplant and mushrooms with crushed chili flakes.

Italian noodles, given to me as a birthday gift!

Nearly there…

Pasta with Eggplant and Mushrooms

Similar to Pasta alla Norma

Ingredients

• olive oil
• 3 cloves garlic, slivered
• 1 eggplant, spongy parts removed and cut into chunks
• 5 large mushrooms, chopped into chunks
• 1 crushed dried red chili pepper
• 1 can tomato sauce
• salt to taste
• Italian seasoning to taste
• pinch of sugar
• Parmesan cheese… lots of it!
• cooked pasta

Method

1. Heat about a tablespoon of olive oil in a non-stick pan. Cook 1 clove of slivered garlic until translucent. Add the eggplant and chili- cook over medium heat until partially cooked. Add the mushrooms and season with salt. Cook until the vegetables are tender. Remove from heat.
2. Heat 2 Tbsp. more olive oil in the same skillet. Cook the remaining 2 cloves of garlic until translucent. Add the tomato sauce, Italian seasoning and sugar. Toss in a small handful of parmesan cheese and cook over medium low heat until the sauce thickens a bit. Taste and flavor as needed.
3. Add the cooked mushrooms and eggplant to the tomato sauce.  Cook through. Add the cooked noodles and toss to coat. Throw in another handful of parmesan.
4. Serve with fresh basil and a sprinkle of parmesan.

I hope my garlic breath doesn’t cause anguish on stage tonight!

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