Served my chicken & eggplant parm with whole wheat pasta and some brussels sprouts. Then, because I wasn’t totally sick of eggplant I made eggplant “roll ups” one night stuffed with ground venison and topped with organic tomato sauce
Just before serving, I prepared a casserole dish with a layer of marinara sauce and placed the crispy eggplant on top, and then a layer of shredded mozzarella over all
I am definitely going to miss peppers and tomatoes and eggplants when all the locals are gone. FALL RECIPES Cranberry CrostiniArugula and Goat Cheese Pasta SaladMore fall recipes »
” Roman-style chicken breasts with roasted peppers and tomatoes, succulent garlic-rosemary glazed pork ribs, and delicate braised rabbit with fennel and polenta were accompanied by VVV “contori” of roasted Brussels sprouts, broccoli and cauliflower, and a ratatouille-style eggplant Parmigiana
While the sauce is simmering, bring a large pan of salted water to the boil and add the pasta. I like to put the pasta back into the pot it was cooked in with a tiny bit of the cooking water and a drizzle of olive oil and move it around so it becomes almost dressed with the water and oil
