Eggplant, Coffee, Cabbage, and Vinegar

Eggplant and cabbage are not your usual vegtables. I didn’t try eggplant until I was 15. I was eating at the Olive Garden with my future sister-in-law, Jenn, and the other bridesmaids, and thought I would try it. Sometimes I just decide to try something. My first coffee beverage was an iced americano (espresso, ice, and water), which I chose because it sounded the most “American.” I went through a lot of sugar packets to choke that drink down.

Eggplant is a scary plant. Difficult to cook and has often alluded me in recipies. But tonight, we conquered the plant. We made a great eggplant and peppers pizza. Wondering how we did it? Brush the eggplant and peppers with olive oil and a bit of salt and broil for 5 minutes on each side. Create pizza and be happy that you are eating a new pizza ingredient.

We have also made an asian cabbage dish that is quickly becoming a favorite. Cabbage, ginger, garlic, scallions sauted in vegtable broth. Good food. My only memory of cabage is either in soups or boiled, eaten with lots of vinegar (which I loved as a child). My brothers and I used to have “vinegar face” contests where we would each have to slurp down a spoonful of vinegar and the person who could keep their face the straightest would win. We got pretty good and can still compete with the best of ‘em today. Food creates the wierdest memories.

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