One day last week, when I was cooking for myself, I opened the refrigerator and found mostly odds and ends of ingredients, but nothing that suggested a traditional meal. Among the items I needed to use before they went bad were:

• 1 Asian eggplant
• 1 medium bunch of Tatsoi
• a bunch of partially-dried Shiitake mushrooms
• an abundance of pine nuts
• a bowl of leftover, braised red cabbage
• 1 over-ripe plum tomato
• 1 small block of leftover grilled tofu

So now, my intrepid foodie readers, what would you make of this mélange?

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Well, as it turns out, I had been browsing the internet for Asian eggplant recipes, and I found this one, which looked appealing. Attached is an annotated version, showing the alterations I made.

My trusty wok was up to the task, and I was very happy with the results. It made two portions, and I ate them both.

For the wine choice, I selected a 2013 Nebbiolo, Terrane by Bryan Harrington. It took a bit of time to open up, but then it was delightful. I miss Bryan’s wines, but I’m happy this one survived for me.