Sunday, July 29, 2007
I came up with this for shabbos:
I sliced an unpeeled eggplant into rounds and laid them in a 9x13 pan. I covered the eggplant well with tomato sauce and threw some green pimiento olives in. Then I put a chicken (cut in 8ths) on top, and poured some of the juice from the olive jar atop the chicken. Then I arranged some of the pimientos on top of each piece.
Baked at 425 for about 90 minutes, very yummy.
p.s. Totally random, but this has become one of my favorite sites. You'll never find more beautiful royals.