Like a lot of other asian dishes; once you've chopped up your vegetables, it takes only a few minutes to prepare this dish

This is the 2nd dish which I had served for the lunch event at The Simpler Living. I was browsing thru' my recipe repertoire for a suitable side after the egg and cheese dish, but couldn't find any. Somehow or rather, this dish just popped into my head. My theme is to cook something very simple with the use of mainly vegetables; I dislike the way how some restaurants over-charge customers with fanciful seafood, caviar or truffles. Great food doesn't have to be expensive and fancy. It just needed to be done right, don't you agree?This is actually like lasagna; a dish to be placed in the middle of a dinner table where everyone can just grab their share. It is meant to be messy. But Chef Oliver Glowig turned the dish into something elegant. Yes, this recipe is inspired by him. Now, the question is, can I take this to another level? I somehow thought of a way, which is by smoking the aubergine parmigiana while it is baking. I also added liquid smoke into the tomatoes sauce to give it that extra oomph.You must be wondering why smoking the dish? Chef Oliver Glowig uses a combination of fresh mozzarella, parmigiano and scamorza. Scamorza is a special kinda dried smoked mozzarella available in Italy. I can't find it anywhere here in Singapore, so I have to improvised. And I am glad to say that it turned out wonderful. I am not saying that mine is on par with Chef Oliver Glowig's, but this is the best version I have created so far. Why don't you give this recipe a try?

Takes too long to cook but quick to prepare and taste a lot better than canned sardines.

For those that like eggplant, this is a southern Italian dish that is layered and served on a bed of linguine or fettuccine. It is a meat-less dish that can also be used in a baked Italian sandwich roll (without the pasta), as an “Eggplant Parm-Sub.”

#nonindian - All the eggplant lovers out there, do try this absolutely yummy Lebanese style Stuffed Eggplant. It is a must try recipe and an exotic dish where slit eggplants are deep fried, stuffed with cooked mutton keema and then baked to perfection. It is quite easy to prepare and this delicacy can be relished with Roz Abiad (white rice) or Roz Abiad Bil Bazela (white rice cooked with green peas) for a sumptuous meal.

I tend to receive a lot of eggplants when they're in season! I really like eggplants so I enjoy using it in a lot of dishes and cooking it in many ways. My family really loves the refreshing taste of this namul dish so I end up making it a lot.Flavor the eggplant once it's cooked and has been transferred to a bowl. If you flavor the eggplant while it is in the frying pan, the residual heat could make the eggplant go mushy. It's a bit of extra effort, but please rub the eggplant with salt before stir-frying. This will prevent the eggplant from going soggy and preserve the flavor better. Recipe by Heartful Kitchen Rei

Because sometimes pumpkins want to break free from their nutmeg-based prisons! It's a pumpkin-fortified pasta in a savory basil marinara-style sauce that uses pumpkin instead of tomato. It's great stuff.

COMMENTS: The reality of this classic Mexican dish is quite different from what many people believe. While it's popularly thought that these tacos originated in and belong solely to the Mexican people, this dish is actually an adaptation—what we call a 'tropicalization'—of the Arab shawarma, which is also cooked on a vertical spit and served in pita bread. We adapted it for Mexican tastes, adding cilantro, salsas, limes, pineapple, and more for everyone to enjoy.

Pasta cooked together with meat, spices, and tomato sauce really soaks up all those flavors. Flavor gets inside the pasta. One-pot pasta is very convenient to cook because there is only one pot to wash. Everything is cooked together in one pot. Tasty, quick and easy recipe.

This is one of my favorite slow cooker recipes. It takes only common ingredients and you can throw everything into the crock pot and have an impressive dinner come nighttime. If you would like, you could pile this all on top of some pasta and pair with garlic bread for a complete meal.

I have a love-hate relationship with Eggplant. If it is not done right, then will not eat it. No matter who cooks it. But if it is done right, then it is a work of art.When we got our slow cooker last October, I was determined to one day try to make eggplant in it. I could not find a recipe that caught my eye, so I went out on a limb to try to come up with my own recipe. This recipe I concocted is a thing of beauty.I hope that you enjoy as much as we did. But be forewarned; as with most slow cooker recipes, this makes a lot!Enjoy!