A Mediterranean Sunday Lunch.

I was feeling ambitious today and made this beautiful array of foods for my lunch, including dessert. Wish I had a friend over to share it with!


I used my "Olive and The Caper" Greek cookbook to make this luscious eggplant stewed with red wine and basil. It originally called for shallots but I used onions instead. This was so flavorful and you know that anything cooked with red wine is going to be good.


I had a tiny cauliflower that I knew would be a perfect accompaniment to my stew. I roasted it in the oven with olive oil, salt and pepper for about 20 minutes to get this beautiful golden charred look.


And from my trusty "Tables of Lebanon" cookbook, I made moujadara (lentils and rice with caramelized onions). I needed some protein to round out the meal so this was a good way to get both a grain and a protein.


My bowl.


And dessert was a basic lemon white cake. So soft and tender!