As I helped clear the Retreat lunch tables, one of the leaders, a good friend (and one of my most honest) looked up at me with a smile on his face and a twinkle in his eye. “Delicious, Sister Irene,” he said, “But why is it that people in general seem to think that the only way to cook eggplant is with tomatoes?” Well, here was a question I’d never before been asked that made me stop and think. I didn’t feel it was a complaint or criticism so much as a challenge. He appeared to have enjoyed my eggplant Parmesan because his plate was clean. He’d even had a second helping!
His forthrightness set me on a course that expanded my eggplant repertoire. Up until then I had pretty much settled for recipes I’d felt comfortable making and knew most people liked. But he was a Southerner and his tastes were more towards creamy-styled dishes than Mediterranean. I asked him for suggestions and then launched into an exploration of tomato-less eggplant dishes. After trying multiple ones I settled on several favorites that I’ve stuck with over the years, this being one that both he and I like—you may, too.