Kasha Varnishkes with Fried Eggplant, Mushrooms, and Onion Marmalade

Properly cooked so it remains dry and fluffy, kasha, when mixed with noodles, could swallow up butter or chicken fat by the cupful. I remove the temptation to slather on lots of fat by moistening this hearty grain with plenty of caramelized onions and mushrooms. I also add sautéed eggplant for the same reason: fried cubes of it, like mushrooms, bring a melting butteriness to foods.

Though most American recipes for kasha varnishkes call for bow tie noodles, I find them too thick and