An easy weeknight two-pot meal combining a range of fall ingredients I like.
- Wash, trim, and chop two leeks (keeping most of the green part as well)
- Put them in a skillet with a pat of butter on low heat, salt, cover, and let slowly cook for about 30 minutes as they give off water and reduce, until creamy-soft and sweet (stir once every 5 minutes or so)
- While they’re cooking, skin and dice eggplants (I used 6 tiny eggplants from the garden, could also use one medium eggplant). Add them to the leeks for the last 15 minutes or so of the cooking time.
- Clean and roughly break up chanterelle mushrooms, add them for the last 3-4 minutes.
- Boil salty water for pasta, cook the pasta, throw diced green beans in for the last minute.
- Drain the pasta, add to the skillet, and cook another minute. Serve.
