A colleague shared bounty from her garden this week, and I happily chose a meaty eggplant and two beautiful red peppers. Tonight, despite Friday evening fatigue, I was eager to make eggplant and spaghetti. I hadn't made pasta in a long time, and it was cool enough to enjoy it. The eggplant was sweet inside with a crunchy crust, just what I hoped it would be. Usually I make eggplant parmesan, but this garden-fresh beauty needed no extra enhancements. Thank you, Xin-Yi for a special treat!
