I enjoy this board because I am often inspired by people's menus/dishes and adapt them for at-home use... and with that, I thought I'd share a delicious stuffed eggplant that I made last night, based on a recipe in one of the Moosewood cookbooks... It was far tastier than it deserved to be, given the ease and random claptrap assortment of ingredients. I cut a large eggplant in half lengthwise, scooped out the innards (leaving about a 1/2" border), brushed with olive oil and salt, baked at 400 for 20 min. Sauteed onions, garlic, chopped up eggplant innards, chard (stems first), 1/2 green pepper, spiced with cumin, cinnamon, allspice, etc, then mixed with some leftover tasty tomato sauce, s+p, ricotta, parm, and an egg, stuffed eggplants, and baked for about 30 minutes. I think it was fairly healthy (lf ricotta, wasn't too generous with the cheese), and it was delicious. I've been trying to get more veggies in, and this was a nice alternative to the usual. I don't often stuff things. The eggplant may have started a trend.