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Heat the evoo in a deep skillet over medium to medium high heat. Add the garlic, bay leaf, mushrooms, onions, celery, and peppers. Saute for a couple of minutes, then add the eggplant and season everything with salt and pepper and the fresh herbs. Cook for 15 minutes or until the eggplant is tender. Deglaze with the wine and scrape up the vegetable bits from the bottom of the pan, then stir in the tomatoes or tomatoe sauce and heat through. Turn off the heat and discard the bay leaf. Let the veggies stand a few minutes, then stir and serve with the warm crusty bread and butter.
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees