This delicious dish is as fun to look at as it is to eat, but is definitely falls into the category of “weekend dinner.” It is relatively simple in execution, but it does require having a lot of plates spinning at once, which can be tricky on a week night. Still, the extra effort is totally worth it, and the time it takes is still only about 40 minutes. Plus, even my toddler gobbled it down, which just goes to show how extremely tasty it is!
Again, with this meal, there are a lot of things going on, but it is actually pretty quick if you can multitask. I tend to get the onions and cranberry mixture going right at the beginning so that they are done right about the time that the eggplant is. But if you aren’t one for juggling many pots and pans, it is probably best to do the eggplant first and just keep it warm in the oven while you do the rest.
I can’t reiterate enough how delicious this meal is. It is light but filling and would be great for lunch OR dinner.