I can confidently say I have found a great balance with living life while taking care of two children. The only thing missing these days are my blog posts. I take care of the errands I need to take care of, take Cia out to the playgrounds or do some sort of craft at home, exercise almost every day, cook at least five nights a week, and maintain a household. When I start to think about what a day entails it’s really nonstop from when I get up to when I go to sleep. And the best part of it all is I love this life. I did love our before children life too, but I love the current a bit more.
Along with the change of having two kids my cooking style has changed. I keep it much more simple and easy. Lots of crock pot and baking going on, which is perfect for the cold season. And we consume a lot of vegetables. I’m trying to keep the carb intake down as I’m working to drop the last of the baby weight all while keeping the calorie intake sufficient for breast feeding. So far it’s been a great journey postpartum. I feel much more energized this time than I did after giving birth to Cia. Most likely because I started exercising when Calen turned 4 weeks, rather than waiting 4 months or so as I did with Cia. I figure get into the active lifestyle now and it will stick for the long haul!
This dish is really nothing fancy but delicious none the less. Perfect for a weeknight. Over the summer I made a few batches of tomato sauce using local tomatoes and froze it all. We’ve slowly been going through them and I wish I had more! Next year I may have to start canning. For this dish I baked polenta, eggplant, and fennel in some of my tomato sauce. As I said nothing fancy, but warm and hearty. I love using fennel in these types of dishes. The flavor mellows out while cooking adding plenty of flavor to the dish. The eggplant is spongy and delicious and the polenta holds it’s shape while absorbing the sauce. Besides salting the eggplant all I had to do was chop everything, add it to a baking dish, and set the timer!
Eggplant, Fennel, and Polenta Bake
- 2 medium eggplant, peeled and diced into 2″ cubes
- fennel, sliced
- onion, chopped
- tube polenta, chopped into 2″ chunks
- jar tomato sauce
- 1/8-1/4 cup bread crumbs
- pecorino romano
- Salt eggplant. Place eggplant in a colander and coat generously with salt. Let sit for 45 minutes. Rinse well and dry well.
- Coat a 9×13 dish with cooking spray or olive oil.
- Layer the polenta, onion, fennel, and eggplant in the dish. Pour tomato sauce over everything and top with breadcrumbs.
- Bake in a 350° oven for 45 minutes.
- Serve topped with fresh grated pecorino romano.