What's

A amybean Member Alameda, CA Joined: Nov 22, 2009 Posts: 434	A amybean Posted posted on Sat, Jan 9, 2010 2:40 PM I do most of the cooking, while Sweetie B rules in the Let's Eat Out Dept. Cooking today finally! A large pan of eggplant parmagiana. Sorry the pix are blurry- almost forgot to take them at all! Fresh basil, thyme, oregano, Italian parsley, celery, carrot, garlic, white vermouth, salt & pepper simmered in olive oil as a base for tomato sauce. Add Pomi brand packaged chopped tomatoes plus tomato paste, bit of red wine, more chopped garlic, all simmering for 2 more hours. (tomatoes packed in metal cans have toxic problems I've learned) Add some sugar if it's too tart. Baked eggplant slices All of this disappears once it's layered up with mozzarella cheese, but I'll show ya that later anyhow. bumping the thread [ Edited by: amybean 2010-01-09 14:53 ]

I do most of the cooking, while Sweetie B rules in the Let's Eat Out Dept.
Cooking today finally! A large pan of eggplant parmagiana. Sorry the pix are blurry- almost
forgot to take them at all!

Fresh basil, thyme, oregano, Italian parsley, celery, carrot, garlic, white vermouth, salt & pepper simmered in olive oil as a base for tomato sauce.

Add Pomi brand packaged chopped tomatoes plus tomato paste, bit of red wine, more chopped garlic, all simmering for 2 more hours. (tomatoes packed in metal cans have toxic problems I've learned) Add some sugar if it's too tart.

Baked eggplant slices

All of this disappears once it's layered up with mozzarella cheese, but I'll show ya that later anyhow.

bumping the thread

[ Edited by: amybean 2010-01-09 14:53 ]

Post #503242 by amybean on Sat, Jan 9, 2010 2:40 PM