So when I saw this recipe over at Stitch And Boots, well, I just had to try it.
(I did have to pick up a few things, but I had more than half of the ingredients and this used up some of the eggplant from the CSA - that really needs to be used up! Oh, and the cheap Trader Joe's red wine on my counter, too!)
The only thing I did differently, was to add a bit of Parmesan cheese to the top. I'm not a vegan, but if you are, leave it off!
I'm proud of myself. I used up, in addition to the wine and the frozen eggplant, two cans of diced tomatoes and then an onion, a bag of spinach, and garlic cloves in the fridge. I picked up kalamata olives at the deli bar (I love them, they're very satisfying as a snack, too and quite few in points (if any). I'm a bit sorry that I didn't have any mushrooms in the veggie drawer, and next time might have some to add in...
All in all, this is a lovely recipe. I completely enjoyed it and there's plenty left. I expect I'll end up freezing some of it as there's at least 5 more servings here.
And I love cooking once and enjoying it again and again!