Sunday was a whirl wind of a day. We went to church, met with the organist, went for a walk with the pup, went to the Premium Outlets, went to a wedding, and greeted Joe’s grandparents from Italy. I can’t believe we got this all done. On Saturday we had dinner with Joe’s twin and his family. I whipped up this side dish. What a nice mixture this was…
2 small eggplant
2 c tomato sauce
2 small onions
1 1/2 cups millet
Olive Oil as needed
- Grill oil covered eggplant and onions until browned on both sides
- Boil 2 1/2 cups water and once rolling begins, place millet in water. Turn heat down to medium low and cook for 35 minutes. Millet acts like rice and will absorb water.
- When eggplant and onions are done, place in food processor with tomato sauce. Blend away until are ingredients are thoroughly mixed.
- Place eggplant sauce over cooked millet. Garnish with fresh basil and cheese.