Maybe it’s because I’m cynical and single at the moment, but it seems to me that nothing would be more perfect to me on Valentine’s Day than to have a dinner in with the person I love. No grand gestures would be necessary, no diamonds (well, at least not on V-Day…my birthday is another story), just a home-cooked meal and some good conversaion all while curled up on the couch.
This is essentially what my roommate and I did on this frigid night, although dinner was followed by a trip to the ice skating rink and the evening will soon be ended with a trip to a local bar. In keeping with the “simple things in life” mentality, I made this eggplant/tomato salad to go with my main dish (which I will post later in the week). The recipe is from a cookbook called Arabesque: A Taste of Morocco, Turkey, and Lebanon by Claudia Roden.
3. Once the eggplant is done and the tomatoes have been simmering for 20 minutes, mix together the tomatoes, eggplant, spices, and herbs on the stove. Heat for a few minutes so that the flavors have a chance to meld.