I'm still at it with the stacks because I had another eggplant to get rid of. (The one I used last week was one of two that Steve had bought.) Steve also brought home some yellow squash because they were on sale, so now I've met my squash quota for the summer plus one. I threw this together rather hastily because I was just that eager to use up all the squash at one time:
It's based on this recipe from the July 2004 issue of Food and Wine, but I used the squash instead of zucchini and skipped the onion, red pepper and tomato because I had a lot of squash (3 of them chopped took up a lot of space in my biggest saucepan) and none of the other things in the fridge. No biggie - it's the flavor that matters. I happened to have a ton of mint leaves in the freezer from when I snipped a bunch from my mint patch in early summer, so I chopped about 20 of them and added them to the pan with about half a cup of tomato sauce, 4 cloves of garlic, salt and crushed red pepper to taste. Mix that all together, then throw in the chickpeas and leave it on the stove until the chickpeas are warm. Easy!
For the stacking, I sliced the eggplant lengthwise into four pieces and sauteed it like before, in olive oil with ample salt, pepper and dried Italian herbs sprinkled on each side. When the slices were cooked through, I removed them from the stove and plated up two of them, covered them with a helping of couscous that was soaking up some boiling water while the eggplant cooked and then topped that with the squash and chickpea sauce. Yum! I've saved myself from hospital cafeteria Armageddon once again!
Speaking of which, I'm off to work in a few minutes. Enjoy your Thursday night for me if you have it off!