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.
It’s soup season and the cold weather always makes me want comfort food. I grew up on this soup. It was passed down from my Great Aunt Lodema and my mom made it many times each winter. It makes the house smell wonderful and your insides nice and warm.
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!
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!