Every once in a while, I hit a home run for dinner. Tonight was one of those.
I had an eggplant I wanted to use, which was the centerpiece of the meal. The technique of choice for the night was long, slow cooking — both roasting and baking. We have a variety of cazuelas, of various diameters. Strangely, after nearly a year of using none of them, they have been our cooking implements for the last three nights running. The dish is not complicated, and the results were amazing.
Ah, I almost forgot to tell you about the secret ingredient: a few drizzles of Vin Cotto, a balsamic vinegar-like must of grapes which enhances the flavors of eggplant and zucchini. One of my trade secrets, known now by the cognoscenti who read my blog. Add a few drizzles atop the dish before baking it for the last 20 minutes. Buon appetito.