Layered Eggplant, Zucchini and Tomato CasseroleThis came out so good! Eggplant, zucchini, and tomato with basil, feta, and a coarse crumb topping. I only had regular bread crumbs, so I cut a slice of wheat bread into small cubes and tossed it with the bread crumbs and olive oil. I also made it in an 8×8″ pan rather than a 10×15″ as called for. I’m not sure how that would have worked….Recipe here.
Before baking:
Short Ribs Braised in Red Wine SauceI haven’t made short ribs in a while because I wanted to try a new recipe but I felt like I wouldn’t be able to find one better than the Coffee Ancho Chile one I’ve done a couple times. I think I’m right. The sauce came out fine, but nothing fabulous.
This is the recipe I used. You really need the full 4 to 5 hours to cook them and the recipe says to put a lid on while cooking, but I would recommend just using foil because the sauce needs to reduce a lot to have any flavor. I tripled the amount of meat, but only doubled the sauce and didn’t double the broth and it was still too thin. Served it with a Parmesan basil orzo.
