I am so not good with titles.

Here is the recipe. I constructed this whole thing on a foil-lined pan, so clean up of the baked on cheese was nothing.

I cooked it in my toaster oven.

• cut thick slices of eggplant
• drizzled then with olive oil
• broil in toaster oven on one side, then the other, until each side just starts to brown a little
• top each eggplant slice with several fresh basil leaves
• top those with thick tomato slices
• broil until the tomatoes start to look like they are actually cooking (not too long)
• sprinkle with shredded mozzarella and or other good cheese. Feta would be nice, too.
• broil until the cheese is all melty, bubbling, and brown.

I sing the praises of chickpeas. How I love them.

Tonight was a simple dinner that doesn’t qualify as a mush, but feels much the same. It goes together easily in one pot, feels comforting to eat out of a bowl, and makes lots of servings.

I pre-soak beans of all sorts, drain them, and then freeze them in bags. Then I can pop them out of the freezer, bring them to a boil on the stovetop, and them pop them into the over @ 250°F for 40 minutes or so. This isn’t actually quick, but it requires next to no effort. And I’m now spoiled on home cooked beans and canned ones don’t seem as good.

Drain the chickpeas.
Into the now empty chickpea pot, put olive oil.
Heat oil and then add chopped onion and garlic, sauteeing until softened and starting to become translucent.
Dump in .5 lb of frozen okra. Cook until it mostly thaws out.
Add the chickpeas and a big can of diced tomatoes.
Bring to a simmer.
Crumble in a generous amount of feta.
Eat.