There’s something about eggplants that make them super tasty. Not sure what it is, but they’re good. The fact that they are so versatile, it’s easy to work them into a variety of dishes. Carb cravings came on strong, and it was time to have a little pasta. Pasta and eggplants! Now, sometimes you have to cut corners to make things happen. Perhaps you shouldn’t do it if you’re running a marathon or taking the SAT, but we’re talking about cooking here. There are no ingredient police hanging out in our ‘hood, so it’s OK to cheat when necessary. It seems like whenever we want to do something good and fast, our friend Joe (yes, the one who is a Trader) always hooks it up! We had this really great jar of eggplant spread that hadn’t been opened, and it seemed like the next best thing to a fresh eggplant.
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