I had bought some eggplant the other day to make some baba ganoush. I never did, so I needed to use it up. I first roasted up the eggplant earlier in the day and when it came time to do something with it I came up with this beef and eggplant casserole.
When deciding what to make this week for the blog, I found this ragu in my notes. It literally said, “Made the most awesome ragu tonight! eggplant, carrots, onion, garlic, zucchini, summer squash, kalamata olives, tomato paste, beef.” That’s what I had to go on and i wrote it down about 3 years ago. With a note like that, I had to make it…and make a recipe for it!
At the store this weekend they had these beautiful skirt steaks. Even better is that they were on sale. I had to buy one. The butcher was awesome and even trimmed it all up for me (so worth having them do it there for you — it’ll save you a lot of time). I initially bought it to make some awesome tacos with, but instead I decided to through a different marinade together. I am so glad that I did!. This skirt steak on the grill turned out so amazing!
We went to Italy a few years ago. We ate our way through the country, taking detailed notes along the way of what we ate. It was awesome! In Rome we had the most amazing cannelloni. We tried a couple times to replicate it once we got home. We finally did it, and I am sharing it with you!