I used my cast iron skillet to sauté chopped red onion, 4 cloves of minced garlic and tomato paste. Instead of water I added a splash of sherry to pan and over heat reduced slightly. Then off the burner I spread the paste mixture evenly and layered zucchini, Italian eggplant, pattypan squash and tomatoes liberally marinated in EVOO. Followed directions as instructed at this point. Like other reviewers I added fresh basil and Parmesan before serving. Flavors were rich and intense! Great way to use late summer vegetables.
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I used my cast iron skillet to sauté chopped red onion, 4 cloves of minced garlic and tomato...