Eggplant is an ingredient I rarely cook with. Since it's currently in season, I'm trying to use it more. I'm starting with this classic Italian preparation, known by some as pasta a la Norma. The sauce is made from fresh tomatoes and shallow-fried eggplant. It's seasoned with basil leaves and lots of cheese. I plan on serving mixed greens on the side and a full-bodied, unoaked Chardonnay. Want to see the recipe I'm using? It's vegetarian-friendly and can be found right here.
Eggplant is an ingredient I rarely cook with.