Cut an eggplant into french-fry sized strips. Oil both sides of each strip. Don't skimp on the EVOO. Array them on a pan and broil each side for five minutes, and not a minute longer. You will not eat a tastier eggplant. Throw in some pine nuts near the end of the broil.
Saute onions, garlic, tomatoes, yellow squash, zucchini. Add olives, eggplant/pine nuts, pea pods, fresh basil, grated parmesan.
We put this on top of linguine.
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