Eggplant Couscous

This dish took a different turn than expected, but I believe it became much better than the original. Originally, I was supposed to roast zucchini, onion, and tomatoes and add it to couscous with feta, basil, and lemon.  I’m sure that would have been tasty, but I decided I wanted more roasted eggplant. Then I… Continue reading Eggplant Couscous

Eggplant Bruschetta

Even after making all that ratatouille, I still had leftover eggplant. Really wanting to eat more roasted eggplant, I decided to make bruschetta.  Might as well use up the leftover (and staling–is that a word?) French bread.  Homemade bread only improves bruschetta. I misted both sides of the bread slices with olive oil and toasted… Continue reading Eggplant Bruschetta

Steamed Eggplant, Pumpkin, and Rice

This is what you eat when you have many delicious Japanese…leftovers. Well, maybe not, but I don’t believe this is a specific dish.  It is many side dishes, put on top of rice.  I combined all the ingredients in one bowl for convenience, and for one beautiful picture.  I love all the vibrant colours. Japanese… Continue reading Steamed Eggplant, Pumpkin, and Rice