This is another big shout-out to the Mark Bittman. That man comes up with some great ideas. This recipe summed up what we had left from a Greenling box a couple weeks ago.
Although I am pretty certain I used too much olive oil and was disappointed that my eggplant sopped it all up like a sponge as soon as it hit the pan, this dish was still incredible. The leftovers were not as fantastic as I would have hoped, though--my thinking that I used too much oil was especially apparent the next day.
Overall, a delicious dish. Something I'd make for friends...who like eggplant and tomato. My favorite touch was the fresh basil on top. It brought a bright freshness to the entire dish and really lightened it up a bit.
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