On Apr 14, 9:11*am, "l, not -l" > wrote:
> On 14-Apr-2012, Christopher *Helms > wrote:
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> > On Friday, April 13, 2012 10:44:52 PM UTC-5, somebody wrote:
> > > to any I offended in this newsgroup. *I was new and the first replies
> > > to my first poost upset me.
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> > > That and I'm 49, going bald, overweight, out-of-shape, have no
> > > income-- or job prospects, lost my motivation after last job interview
> > > didn't pan out, am running out of money, going through a divorce with
> > > someone I thought was the LOML, and I didn't know you shouldn't
> > > combine zucchini with eggplant.
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> > > Hopefully, I will be back next week.
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> > You can combine eggplant with zucchini if you want to. I've been posting /
> > lurking here for a few years and there isn't much you can do with food
> > that won't be attacked or ridiculed sooner or later.
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> I didn't read the original thread, thus don't know why combining eggplant
> and zucchini is an issue. *But, I do it regularly for roasted vegetables
> that I use for sandwiches and wraps; the "recipe" goes something like this:
> - one or two zucchini, yellow squash, eggplant, sliced into rounds about
> 1/4" thick, salted and subsequently drained.
> - onion and bell pepper, cut into approximately 1.5" pieces
> - mix 2 tbls each of EVOO and balsamic vinegar with a half-teaspoon of
> ground mustard (NOT prepared mustard). *The mustard doesn't add much flavor,
> just an undertone; but, is an emulsifier to hold the vinegar and oil
> together.
> Place all the above in a zip top bag, remove as much air as possible and
> marinate in fridge for a few hours (or overnight).
> Drain and roast in a 375F oven until done, turning as needed.
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> Served in a wrap or on ciabatta, with or without provolone cheese, makes a
> great, meatless sandwich. *On occasion I make it like a panini and press it
> on my cast iron grill pan using a bacon press or smaller cast iron pan for
> weight.
> --
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> Change Cujo to Juno in email address.

Thank you. Will try!
(though I do not have a bacon press.)