made some eggplant pasta
a few days ago when in a fog of distraction, allowed the eggplant to salt sweat for too long. of course, the dish came out too salty. i am very loathe to throw any food away so i stuck it in the fridge until i could think of something to do with it. today, i grabbed a 6 oz pack of baby bella mushrooms, sliced and pan-fried 'til aromatic and golden, heated up the eggplant pasta and tossed with some couscous and chopped parsley and hafta' say it was quite good. flavors all worked well together and the parsley was key, i think. anybody else saved a recipe from the oblivion of the circular file?