and in dinner news
Leftover eggplant, sauteed in canola oil, then simmered in (canned) tomato sauce with chicken sausage, is really good with herb greens. The sausage is not as good a part of it, though, so next time I'm going all-vegetable, with maybe mushrooms and zucchini.
I'd never cooked eggplant before, either. The last time I hadn't cooked a vegetable led to my discovering the joys of roasted beets and sauteed beet greens; the beets looked a little wilted in the store, so I went with the eggplant, which was absolutely delicious. Got two good meals out of it, too. Now I want to cook eggplant a lot more.
Next version: sautee eggplant, mushrooms, zucchini, add tomato sauce, maybe a little wine, simmer. I'll let y'all know how that goes.
I haven't forgotten the Dragon*Con report -- the problem is that I want to write up a bunch of stuff, and have been quite busy. But it's coming. Really!
I'd never cooked eggplant before, either. The last time I hadn't cooked a vegetable led to my discovering the joys of roasted beets and sauteed beet greens; the beets looked a little wilted in the store, so I went with the eggplant, which was absolutely delicious. Got two good meals out of it, too. Now I want to cook eggplant a lot more.
Next version: sautee eggplant, mushrooms, zucchini, add tomato sauce, maybe a little wine, simmer. I'll let y'all know how that goes.
I haven't forgotten the Dragon*Con report -- the problem is that I want to write up a bunch of stuff, and have been quite busy. But it's coming. Really!