It wasn't anything I planned to post here, so the only image is one of the food on my plate.
Here's how it went:
In one pan, I browned mild Italian sausage. Into another went diced onion and garlic and eggplant, and, when the vegetables were almost done cooking (in olive oil), fresh diced zucchini, a can of diced tomatoes (because the heirlooms from earlier in the week were all gone), and some herbes de Provence. Finally, sausage into the vegetable pan so the flavors could blend, and then the whole served over spaghetti. Nothing fancy, nothing to "write home about" -- except that it was delicious!
David gave all the credit for the taste to the sausage, and certainly that taste was in the foreground, along with the herbs, but for me it was the smooth undertone of eggplant that brought everything together. Try it yourself and let me know what you think.
