WoW...

One of our favorite recipes from our signed copy of Jose Andres' Made in Spain cookbook. Serves 4-6.

Ingredients
1 pounds fresh bonito or yellowfin tuna
2 medium green bell peppers, roasted, skinned and roughly chopped
1/2 cup Spanish extra-virgin olive oil, plus more for drizzling
2 slices day-old bread, preferably country-style
1 pound plum tomatoes (5 to 6) or 2-3 medium tomatoes
3 cups thinly sliced onions (about 2 large onions)
2 tbs minced garlic

Slice the eggplant (the round way) into 1/2" rounds.

Sprinkle flour on both sides.

Dip into the egg batter which has a little milk, and any spices you want. I usually use garlic powder, onion powder, paprika, basil, oregano. Depending on the size of the eggplant, one large egg with enough milk should do it.

Then put your breadcrumbs in a plastic bag (or bowl) and shake. Don't put too much bread crumbs at one time because it gets too wet and then doesn't adhere to the eggplant. Just keep adding more bread crumbs.

This was in response to our taking advantage of a recent livinggrouponsocial deal with Arganica, and opting for one of their more CSA-like "give me a box of random local, organic goodies." We're already, honestly, pretty damned tired of kale and brussel sprouts, and hoped this would provide something slightly different. We got... chard and turnips. Well, OK. The dinner turned out quite good, and is somewhere between classic French and New American. We made the chard into a warm salad by wilting it and steaming it with a bit of apple cider, then tossing it with vinegar and adding pecans.

Adapted from http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&... , we replaced the filo dough with a thin pizza crust, baked it as one large sheet, and cut it apart after baking. This cuts down on a lot of the per-piece work.

We also spread some olive oil on the crust before placing the topping on top.