EGGPLANT AND MUSHROOM ON GARLICKY PASTA

Exercise is going well by the way. I ran 6km this morning and had a short kite surfing lesson in the afternoon. Another challenge for 2011.

All the ingredients in the pasta dish below were purchased at the farmers market on Saturday. The taste is out of this world. My husband keeps saying "mmm yummy"
EGGPLANT AND MUSHROOM ON GARLICKY PASTA
3 x Baby Eggplant thinly sliced in to rounds
5 x brown flat mushrooms (or any mushrooms) sliced
5 x Basil leaves chopped
1/2 a piece of garlic
Juice of 1 lime
5 x Tablespoons of olive oil
Enough pasta for 2
Fresh pasta is best for this dish, I used a really fat ribbon type which really added to the flavour
Put a big pot of water on the stove and bring to the boil for the pasta, meanwhile heat the olive oil in the frying pan and add the eggplant. Fry and turn until golden and delicious. Once cooked put them in a large mixing bowl and add the lime juice & a 1/4 crushed garlic clove (just need a taste not to overwhelm the dish). Next, cook the mushrooms in the same pan then add to the mixing bowl. Add basil and turn to dress. Cook the pasta, drain, add the other 1/4 of garlic and a dash of olive oil...plate up. Enjoy!

Now to freshen up after all that Garlic - we had my 
LIME AND LITCHEE GRANITA (which I prepared earlier)
The easiest desert in the world - blend up 1 tin of Lychee's in Syrup with juice of half a lime. Pop in to a container, place in the freezer, take out and run a fork over the mix every couple of hours - I did that about 4 times. Tastes like summer!