The recipe for this that I (loosley) followed on allrecipes.com called for garbanzo beans and parsley, neither of which could be located in my house. Instead, I used black beans and cilantro, giving this vegetable concoction a decidedly south-of-the-border flair. I should have added corn to take it the whole nine yards!
Either way, I’d say my first foray into cooking eggplant was a smashing success according to all involved (myself and my father). Since I halved the recipe I still have half an eggplant left over! I think I’m going to try to go Asian with my next experiment.
I have got to get some nice serving plates and bowls so that my food staging is more… er… attractive. Yay look at my stove!