My fiancé proposed last November, and we’re getting married this August’which means I’m about halfway between being engaged and being married.
It’s all just gone by so fast so far’which means before I know it, we’ll be married and life will return to it’s usual pace.
Today I’m looking back at the night my fiancé proposed in Tuscany. We made this incredible dinner with fresh ingredients from the garden at the farmhouse we rented.
It was a simple, rustic eggplant gratin that we enjoyed in front of a roaring fire, with a side of bruschetta.
1 medium eggplant, sliced and salted
Breadcrumbs (we made ours from a fresh loaf)
1 jar of tomato sauce
2 cloves fresh garlic
1 medium onion
First, salt the sliced eggplant and let it ‘sweat’ for 20 minutes to release the moisture. Then, heat olive oil in a pan on medium heat and cook the slices of eggplant until browned on each side.
Put the eggplant aside, then lightly cook the garlic and onions. Add the tomato sauce to the pan and mix to combine.
In a casserole dish, spread a layer of sauce, then eggplant then breadcrumbs. Repeat and finish with a final layer of breadcrumbs, until all the ingredients are used. Drizzle lightly with olive oil.
Cook in a 350 F degree oven for 20 minutes, or until breadcrumbs are lightly browned.
-Katharine Watts, Associate Web Editor