This is a flavorful and hearty meatless dish. I clipped the recipe from the San Francisco Chronicle years ago. If you like capers and garlic, you’ll like this. It’s very simple to make, but you need to give yourself time to roast your eggplant, let it cool, peel it, cut it and drain it. If you’re home to do that, it’s so worth it. The rest is a breeze. And you won’t even need any cheese. Do you like my Vera dish towel from Crate & Barrel? I’ll always love Vera.
You’ll find an article by Joyce Goldstein on eggplant here, along with a link to this recipe and two other eggplant recipes.
In other news, my parents were married on this day in 1954, so this would have been their 59th wedding anniversary. Happy Anniversary Art and Celia … wherever you are!