Wednesday, March 15, 2017


Judy stopped at our local Sprouts store the other day and discovered something she'd never seen before: baby eggplants.

Shoppers were scooping them up and she got a bagful and then asked a lady loading up on them how she fixed them.

The lady turned out to be Italian and she gave her a lengthy recipe which at one point involved cutting the eggplants in half and scoring them.

A man was listening in and at that point he said "Score them?  How do you do that?"

Apparently he had his mind on the NCAA basketball tournament but when eggplant scoring was explained to him realized his mistaken thought.

So . . .

. . . here, at home, are the halved eggplants, just a tad larger than a large egg, and some sliced zucchini.

And Judy shoots, she SCORES!

Go alongs include some garlic, a shallot, some cherry tomatoes and a sliced yellow pepper.

Throw all of that in a big pan and saute it with some olive oil and this is what you get.

Healthy and pretty darn good.

Judy called it sort of an Italian ratatouille minus the "gravy", as Italians call their red sauce.

(AMIT* - We had some chicken nuggets along with it so it wasn't a true vegetarian meal.)

<< *AMIT = A Moment Of Truth >>