I served this with cornbread* as a main dish. The only change I made was substituting red peppers for the cherry tomatoes. The whole thing took about an hour and a half, but was pretty simple to throw together.
I'm looking forward to serving it cold over lettuce for lunch tomorrow.
The recipe may be found HERE.
*Yes, I did bake parsley atop my cornbread-doesn't everyone?
Ah, well. Now there's one thing I absolutely cannot STAND: eggplant. I've tried it so many ways and none of them work for me. Eggplant LOOKS great! I love its shape and color, but in the mouth: bleah!
ReplyDeleteYeah, it can be kind of astringent. Mr. Eat the Blog has a mouth sensitivity to it, like he gets from melon and avacado, but that hasn't stopped him from eating it.
ReplyDeleteI would eat it all the time (I love eggplant) but understanding that it isn't a favourite around here, I limit it to a fried and baked dish now and then and a ratatouille once a year.Yeah, I spelled that wrong.
It is kind of empty in nutrition anyway (worse if you deep fry it) so you really aren't missing much.