EZPOT update

Remember these from over the weekend? Thought I’d update you on what went where…I used the onions in the roast pork loin stuffing for Sunday nite. Tonite I used the roasted tomatoes, as expected in a batch of roasted tomato soup.

But then I got really inspired with the little roasted eggplants.
Mini eggplants = mini paninis!
Start with sliced French bread from the batch of baguettes I baked on Saturday.

Then I reheated the roasted eggplants in a skillet.

And while they got warm and the soup cooked, I layered up som prosciutto, provolone, and the eggplant halves and made sandwiches!

I melted some butter with some basil and put the sandwiches on to toast.



Here’s our yummy component dinner…

Now I just need to do something with the peppers!

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