Delicious recipe from C. O'Hearn. We drained the eggplant for bit and used Couscous with chopped up Squash and peppers and corn scrapped off the cob. Then served it with a spread of Crusty Whole Grain Bread, Kalamata Olives and a 2004 Chardonnay from Monterey.
Date Posted: Jul. 26, 2006
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