Laura's Blog

Sunday, June 21, 2009

Canning sauce! Eating eggplant!

Our eggplant parm plans were derailed by our eggplant afternoon snack. Baked eggplant rounds topped with feta, tomato, parsley, green peppers and onions. So then I had to can all the tomato sauce we made. So much better than freezing it. We made 6 quarts! Added the fresh basil from our garden!


Post a Comment

<< Home