Felice wrote:
> I had some leftover tomato sauce, ricotta and mozzarella; Shaw's had some
> nice-looking eggplant.
>
> Fried some eggplant slices, spread ricotta between each two slices, topped
> with sauce and then sliced mozzarella, and baked.
>
> Some fine leftovers!
>
> Felice
>

That sounds really good, Felice, and a nice way to use leftover
ingredients. I like to slice eggplant and cook it until it turns
brown. Sprinkle with a little salt, put it in pita bread with sliced
purple onion and some tzatziki sauce.

Becca

Tzatziki

2 cups cucumber, seeded, diced 1/4 inch
1 pint yogurt
1 cup sour cream
1 teaspoon sugar
4 cloves garlic, minced
2 tablespoons chopped fresh dill

Toss cucumbers in 2 teaspoons kosher salt and place in a colander over a
bowl. Cover with plastic wrap and refrigerate for 1 hour. Rinse off salt
and dry on paper towels.

Combine cucumbers with remaining ingredients and chill for at least 30
minutes.