<p>Concert night. So that means a bag of Garlic Chicken from Costco or BJ’s. TJ had it too, but in smaller bags.</p>
<p>NEMom - that’s how I do it. </p>
<p>1 onion, 1 red pepper (and a jalapeno if I have it), a pound of baby eggplant thinly sliced, an inch of ginger minced, little garlic. When it is softened, I either add about a pound of chopped fresh tomatoes or a can of fire roasted tomatoes and the spices. I transfer the whole thing to my LeCrueset casserole and simmer for about thirty minutes. The curry spices really lift the taste of the eggplant. </p>
<p>The recipe is from the Candle Cafe cookbook - probably with some modifications. I never follow anything precisely.</p>
<p>Montreal steak seasoning has a recipe for a savory marinade right on the bottle. I marinated closely trimmed chunks of pork tenderloin for a few minutes or hours and grill. Indescrible in the level of deliousness as my son would say. No help to OP but others may enjoy.</p>
<p>worknprogress, does baby eggplant need to go through the “salting” to remove excess liquid? Or can it just be sliced and sauteed? Olive oil? </p>
<p>Sorry, inexperienced eggplant cook here!</p>
<p>I roast my eggplant (or grill it slightly) for eggplant “stews” to avoid the excess moisture issue.</p>
<p>The best baby eggplant I ever had? The one I grew on my patio - the variety is called Fairy Tale. I highly recommend this prolific, very ornamental plant for your patio containers!</p>