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Roasted Eggplant and Mushrooms
July 27, 2005

Surprisingly robust this was not. To salvage my ingredients, which were swimming sadly tasteless water, I extended the roasting time another 20 minutes. When that failed I got creative...I added a quarter of a cup of freshly chopped herbs: rosemary, thyme and basil; and 12 coursely chopped sun-dried tomatoes packed in oil, with a tablespoon of their oil. I spread this new mixture across the bottom of a large lasagna pan and roasted under the broiler for 10 minutes, stirring a couple of times. Now it is robust, not runny. Works well with feta cheese and is an excellent compliment to the other garden vegetable filling my basket just now.

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