Seared Eggplant Parmesan Slices and Moving On

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I am here to talk about eggplant, but what I really want to talk about is how the time is coming when I’ll be moving out of Murrayville once again and so I can’t take for granted small wonders like  playing board games of Jeopardy and Stratego with my delightful siblings, and smoking an occasional cigarette with my brother (I know–a bit hypocritical with all the emphasis on health here–so we keep it to a minimum) and sitting on the porch roof outside my bedroom window with Liz and dreaming up our futures.  Today I am grateful for new opportunities, and  for the months of catching up that I’ve been able to enjoy with the people I love most.

Sauteed Eggplant with Parmesan

1 eggplant, slices into orbs
1 can tomatoes
1 clove garlic
1 red bell pepper, sliced
1/2 large yellow onion, sliced
1/2 cup grated parmesan cheese
2 tbsp walnut oil
1 tsp dried basil
1 tsp oregano

In a pot, combine tomatoes, onion, pepper, garlic and spices. Cook over low heat until the pepper has softened and the onion has become translucent. Use and immersion blender to puree until the mixture has turned to a sauce. Heat the walnut oil in a frying pan and saute the eggplant slices until browned. Set on a plate, cover with the sauce, and top with the grated parmesan cheese.

Serves 2

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