Made ratatouille tonight from a Whole Foods recipe. I tossed it with some whole wheat ravioli I needed to cook up, and it was delicious. I used the skinny streaky-skinned Listada de Gandia eggplant variety. It was delicious even though I let it sit a few days because I wasn't sure what I wanted to do with it.
Finished product - doesn't do the flavors justice really
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