Friend Ruby Lee grew the gorgeous eggplant. I sliced it and placed it in a covered baking dish (rubbed first with a tad of olive oil). I topped the rounds with ragu sauce and parmesan and fresh parsely. Bake at 350 for 25 minutes, or until a fork tests it as done. I wish I had pictured it as it came from the oven bubbly and slightly browned but four of us were gathered for supper by then and pictures were not uppermost. The purple rind is dicarded as you eat it, but leaving it on while baking holds the rounds together and makes them easy and pretty to serve. A nice way to enjoy eggplant withour frying it.
We planned this room to show case Jack's pottery collection, More of the redware will be here as well as the stoneware that speaks to the gray tones. The gray green paint is Hampshire Gray from Benjamin Moore, Historic color 101. The counters are formica, which we prefer to stone as it is kinder to dishes and the pottery.
