Every once in a while, I hit a home run for dinner.  Tonight was one of those.

I had an eggplant I wanted to use, which was the centerpiece of the meal.  The technique  of choice for the night was long, slow cooking — both roasting and baking.  We have a variety of cazuelas, of various diameters.  Strangely, after nearly a year of using none of them, they have been our cooking implements for the last three nights running.  The dish is not complicated,  and the results were amazing.

Ah, I almost forgot to tell you about the secret ingredient: a few drizzles of Vin Cotto, a balsamic vinegar-like must of grapes which enhances the flavors of eggplant and zucchini.  One of my trade secrets, known now by the cognoscenti who read my blog.   Add a few drizzles atop the dish before baking it for the last 20 minutes.  Buon appetito.