Last-Minute Melanzana Ripiena
What You’ll Need:
-2 small eggplants, or one large one
-your favorite greens
-quality taggiasca or kalamata olives
All I did was cut an eggplant in half and steam it inside facing up in a pan with about 1 inch water, olive oil, and salt. I scooped out the insides and added it to my leftover sauce, mashed them up together in the pan, and put the mash back into my eggplant skins. Buon appetito!