We had a hearty mexicali type thing planned for dinner this past Saturday but after an obtusely stuffing lunch we were in no mood. As the night rolled on though, we wanted something, so consulted the ‘fridge.
We had about half an oriental eggplant left, a bit of tempeh and tomatoes. The eggplant was diced and sauteed with breadcrumbs and the tempeh was crumbled and browned. We mixed the result with diced tomatoes, minced green olives, fresh oregano and a bit of crumbled fontina.
Half was stuffed into a pablano
the rest, a bell for Jen:
The result was tasty and enjoyed with Blue Moon..