PB and I had a fabulous time yesterday. We had an amazing lunch at DiBruno’s in Center City and then shopped for hours!!! PB got a bunch of new work clothes and while shopping I found three gorgeous pieces that he bought me! Pictures this week!!! Then last night our friends came over and we played Rock Band ad Wii Bowling and Guitar Hero! So super fun!!

We have been bums all morning doing wedding stuff and watching The Departed. It was so fun!!! I was so hungry around 1 so we decided to make a delicious lunch: Rotini with an Eggplant Salsa. This was light, filling, easy, and delicious!!! I was really excited when Meghann picked eggplant for this week’s BSI because it is one of my favorite foods!

Here’s how to make it:

Rotini with and Eggplant Salsa:

Ingredients:
5 oz rotini pasta
1/2 cup diced tomatoes
1/2 large eggplant, peeled and diced
2 oz feta cheese
1/4 cup white wine
2 tbs olive oil
salte + pepper 

Directions:
In one pot boil some water, add a little salt, and dump the pasta in. Cook it as per the instructions on the box, approximately 7 minutes. You want it to be al dente!!!! Meanwhile, heat some oil in a pan and add the eggplant. Cook over high heat for 10 minutes. Then add the diced tomatoes, white wine, salt and pepper. Turn the heat down to medium and cook for another 2-3 minutes. When the pasta is done drain it and add it to the sauce. Mix it all together and sprinkle the feta on top. Finito!

Here’s the whole pot when done:
 

And my dish (times, er 2.5? it was just seriously delicious!!!):
 

Thanks, Meghann, for picking such a delicious food for this week’s BSI!!!

Have a great Sunday!!!!