Trying to make some dishes ahead of time so I can get back to my Health Coach studying and dreaded year end paper work.
I like to cook in the morning, so this morning I started a pot of Vegetable Stock to use for the week. Today I will be making Curried Roasted Butternut/Sweet potato soup with some of the stock, and some Baked (Fried) Breaded Eggplant.
Did you notice that Eggplant is hard to come by this winter? It's because of the crop failures in Mexico. I make Eggplant for my husband Tom because it is one of those foods he can't live without. I prefer to eat Eggplant only at the end of the summer when it is in season on the East coast.