Maybe it's because it's chilly in the mornings. Maybe it's because I'm stubborn and resist change. Any way you look at it, I couldn't be happier.
I went for a run after work. It's not quite 60 yet, which means that for running, it's hovering between light, long-sleeve top weather and heavier short-sleeve top weather. I'm choosing short sleeves because running is the ONLY time in my day-to-day existence that I'd rather be a little chilly.
2 medium eggplant
2 T olive oil
1 (15oz) can tomatoes
2 oz feta
2 T oregano, divided
1 t salt
1 t pepper
1 t pepper flakes
2 T pine nuts (optional)
1/4 c parsley
- Heat the oven to 375.
Slice the eggplant in half, lengthwise and cut crisscrosses into each face. Heat a large pan over medium-high heat until the oil is hot. Put the eggplant into the pan, cut-side down, for 4-5 minutes, until lightly browned. Remove and set aside.
- To the same pan, add the tomatoes, salt, pepper, 1 T oregano, and pepper flakes to the pan and simmer for 10-15 minutes; remove from heat.
- Put the eggplant into a 9x13 ovenproof pan and top with tomatoes, feta, and the remaining oregano. Bake for 45 minutes, or until browned and bubbly.
- While the eggplant is baking, put a clean, dry pan on medium-low heat and add the pine nuts. Toast them for 8-10 minutes, until lightly browned, stirring occasionally. Be sure to watch them - pine nuts burn easily (and usually in those 4 seconds you turn away).
- Remove the eggplant from the oven and top with toasted pine nuts and parsley.