The first recipe I read for this dish did not use tomato, but, the more I thought about it, the more I wanted to try it with the honey-sweetened tomato sauce that works so well in Moroccan cuisine (a relative of the Catalan). We have also tried this with mozzarella cheese, but I prefer ricotta. You might try a combination for a nice interplay of textures. Japanese eggplants, cut lengthwise into strips, may be used in place of the larger globe eggplants.
Combine the remaining
© 1998 Joyce Goldstein. All rights reserved.