One of the 'problems' with having a CSA subscription is that you have vegetables to eat. And as a single girl, that can sometimes be a challenge. I was good about freezing fresh veggies until I ran out of freezer space.
The other night I realized I needed to use some zucchini, eggplant, and tomatoes that were reaching their ends. So I made sauce.
Heat a little olive oil in a large skillet. Throw in chopped onion (from three small onions) and saute until the onion is translucent. Add in chopped vegetables as desired - 3 japanese eggplants, 1 large zucchini, 2 tomatoes, a handful of small carrots. Season and thin with vegetable broth and the leftover tomato paste you had languishing in the fridge. Sprinkle generously with salt, pepper, and red pepper flakes.
Once the sauce has cooked and the ingredients are soft, blend in a blender until smooth and consistent. Serve as a topping for whole wheat pasta.
I'm also thinking this could be served cold as a bruschetta topping. Next time - I'll be adding in some mushrooms for a bit more meaty heft (and because I have them hanging around). Any other use-it-up ideas?