Suffocated Eggplant with Scrambled Eggs

December 14, 2011

A simple dish that I loved as a child (and still adore) is beaten eggs cooked in a small pan of bubbling melanzana affogata (or Slow-Cooked Summer Tomato and Eggplant Sauce, page 259). Here’s how to make enough for 4 servings:

Recipe notes

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