Eggplant was $1/lb at the grocery store recently, so I stocked up and made this little dish for dinner last night:
Provencal style eggplant gratin with tomato-orange sauce. The recipe is from one of my go to cookbooks, The Mediterranean Vegan Kitchen. It’s a really nice use of eggplant that is just a little bit reminiscent of eggplant parmesan, but really not at all. The addition of orange zest to the tomato sauce is a really nice addition and adds some nice depth to the flavor.