Today, we buried an eggplant in the red-hot coals of our Franklin wood stove. There it cooked until the skin was blackened and papery thin, and the flesh was soft. We peeled it and anointed the smoky eggplant with good olive oil, then added a splash of our own red wine vinegar, some chopped parsley, and a sprinkle of salt and pepper. It was the perfect mezze for a late lunch on this rainy Monday.

 

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