This recipe is on the menu for tomorrow and I had never made it but needed to use an eggplant so I tried it and it was yummy so I added it to this week’s menu.
I used kale because I have that and don’t have spinach. I much prefer kale anyway because it seems more sturdy and doesn’t release so much liquid into the food.
I didn’t use Italian herbs because I do not like oregano. I used fennel seeds only because I love those.
I used a jar of home canned tomato puree because I needed a little more liquid to cook the kale since it doesn’t cook as quickly as spinach.
I made half the recipe so I used half a jar of home canned chicken. I’ll use the rest to make chicken soup this week.
This was a really good recipe. One pot and it had veggies and meat . . a one dish meal, along with a salad.
This is a dish I would make or company but would put it in individual serving dishes while hot, top with parmesan cheese and bake til the cheese melts. That way, it would look a little more refined and not so “dumped on the plate”.
Sandi B says
This looks good. I love eggplant!
I think it looks perfect…and delicious. Not dumped on the plate!
Susan Nixon says
I like dumped on the plate. My stomach doesn’t care how pretty it is. LOL
Judy Laquidara says
As you know, dumped on the plate never bothers me either but it does bother some people.