A bittersweet recipe, if ever there was one.  And not because of the food.  This is my last recipe coming from my kitchen in Korea.  Not that I’ll stop making recipes.  If people still watch and try my food, I’ll still do it.  Hey, it’s fun!  But the catalyst for this show – the need to eat healthfully in my tiny Korean kitchen with limited ingredients in my small town – that’s all changing.  I’ll be heading back to America, but the kitchen that I’ll be cooking in next is anybody’s guess.  In all the craziness of finishing my job, saying good-bye to wonderful friends, and packing up my life here, I kept this recipe as simple as could be.  Plus, I’ve found myself eating it pretty regularly lately.  Those little things that comfort the soul during emotional times.  Ahhh, Italian food.

No measuring here, just do this:

-Sweat sliced onions in olive oil over medium-low heat, 5-10 min
-Add thinly sliced eggplant and/or zucchini, 5 min
-Add tomato sauce
-Dress it up with oregano, basil, garlic powder, and red pepper flakes
-If your pasta sauce doesn’t already have red wine in it, add some!
-Let this cook on low heat until eggplant becomes soft
-Top with shredded mozzarella cheese
-Bake on 350F / 180C until sauce is bubbly and cheese is melted, 10-15 min
-Vegan/No Cheese Option – after baking, top with fresh herbs and crispy garlic