mmm, good eats
When Denise went to the San Jose flea market last week, she got me over 6lbs of tomatoes and two eggplant. The eggplant were starting to look kinda scary, so I figured I'd better make something with them soon. So yesterday I diced up 10 tomotoes and threw them in large pot with a quarter cup of water, a half cup of olive oil, diced onions, powdered garlic, oregano, salt & pepper, and cooked them until they were reduced to a very chunky sauce. I took one of the eggplant, and sliced it thinly diagonally, so that the slices were fairly long. Then I took a large corningware baking dish, and coated the bottom with italian breadcrumbs, and started layering the the tomatoe sauce, eggplant slices, then shredded mozarella, and more breadcrumbs, over and over until the dish was full to the top. I then put it in the fridge overnight. Tonight, Denise agreed to put the dish in the oven at 450F shortly before I left work. It stayed in there for just over an hour, and came out perfect. It was cooked throughout, the cheese & sauce was all bubbly, and it tasted great.
Work today was a nice change of pace from the past couple weeks. It wasn't too crazy, things were managable. Who knows if that trend will continue, but at least I had one day of relative sanity.