Quote:
Originally Posted by Red Flag 1
Thanks Gypsy. This is the time of the year to make this great dish. It also has a great aroma when cooking.
I've never tried it with egg, I will now. I've also used peeled eggplant cut into 1" cubes and added to the mix. If I need more liquid, I use a broth of italian herb bullion cube in a cup of boiling water. It does come out with plenty of liquid, and chunky.
RF 1
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I just love the aroma...of course anything with butter and onion as a start is a good thing.
I'll try adding a bit of the broth next time, I made it without any this time and it was pretty decent. I thiknk the egg binds it somehow as it cooks out...