The sauce is good for many things, it is a kitchen catalyst. If you have a bucket of sauce, you can make eggplant parm, pasta, kick a dash into your frittata for taste, or just make a pizza. I am excited to try out the new wooden peal I got from Penn Mac, which will finally allow me to make thin crispy pies on my pizza stone.
I had a really excellent dish at La Strada yesterday which got me in the mood to do some Italian cook. Celanie and I shared an appetizer that consisted of eggplant serving as the shell of a manicotti, which was stuffed with goat cheese and fresh basil and smothered with sauce.
Truly superb. I'm going to make it myself.