Lovin’ Left-overs

Sometimes food memories come back with a simple ingredient.

I remember a wonderful summer salad I had ages ago, in Florence, at a tiny trattoria.

Cold grilled marinated eggplant slices with chopped fresh tomatoes, lots of basil and tiny meatballs.

While I was cleaning the fridge for lunch, that came into mind.

So I used my marinated eggplant i make using Benita’s recipe and added cherry tomatoes from the garden and some sweet and sour onions which made the other day in class.

Dressed with some olive oil, it was the perfect lunch.