Rich, Robust Vegan Dinner

Every once in a while, I hit a home run for dinner.  Tonight was one of those.

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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.

eggplant zucchini tomato rice recipejpg

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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.

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One Response to Rich, Robust Vegan Dinner

  1. Pingback: Perfect Pairing | Dgourmac's Blog

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