As you know I can't shut up about my 1 million US hit goal for MOFO. It's important to me, because that money is going to charity. So far, I've had around 4,300 hits, and I'm not entirely sure they are all from the US. If they are that's $12 from FoodBuzz for me to give to 2 local charities, which really isn't a lot--but most certainly helps. I know we can do better, people. So start clicking and telling every one of your friends they need to visit That PITA Vegan. I don't think we'll make the million hits, but I'd really like to get as close as possible. Last year, I made $15 and my spouse matched it for a total of $30 to contribute to my local food bank. $1 buys 7# of food I think. Talbot was so gorgeous. Please don't make me kill any more vampires.
Russell doesn't know it, but I secretly replaced his Jar of Talbot with a delicious concoction of eggplant, spices, and tomato paste.This is a gorgeous, thick, and rich sauce perfect for a Stromboli, sandwich, pasta, or calzone.
I used mine in a savory stuffed pancake. I don't know why I hadn't thought of it before--that was sheer genius. Absolutely Divine.
Talbot in a Jar
- 1 c. tomato paste
- 1 c. water
- 2 t. minced garlic (dried)
- 1 T. balsamic vinegar
- 1/2 t. salt
- 2 T olive oil
- 1 medium eggplant (about 4 c. worth) washed n' diced--yes, you can peel it if you hate the skin.
- 1 small zucchini diced
Heat oven to three fiddy. Spray a loaf pan with some canola oil spray and set aside. In a bowl mix all of the ingredients with your**clean** hands and pretend you are cleaning up a staked vampire. It's pretty gross. Put the mixture in the loaf pan, cover with foil, and stick that in the oven for about a half an hour. Check on it, give it a stir, and bake for another half hour or until the eggplant is sort of translucent and falling apart---y'know, like a vampire that just met True Death.