ROTW (4): When you have too many eggplants, Part 2

I call this one "Eggplant Jazz". Just keep adding and improvising to last night's tune, and if you're lucky you'll have a brand new jam that both soothes your soul and makes you wanna dance!

Isn't life without recipes FUN?

Ingredients
1 cup leftover stuffed eggplant, 1 can diced tomato, 6 cloves garlic, 3 tbsp olive oil, 2 tbsp cinnamon, 1 tbsp oregano, 1 tsp parsley, 2 tbsp honey, 1/2 cup green olives, dash lemon pepper, salt and black pepper to taste

Instructions
1. Saute sliced garlic in olive oil
2. Add the eggplant and everything else, as you find it around the kitchen...
3. Let simmer for at least 15 minutes
4. Serve over butter-garlic-parsley spaghetti

We paired this dinner with Kitara Red, a Ugandan wine with an exciting list of ingredients. It is made from the fruits that are bountiful here (sorry Toto, we're not in Bordeaux anymore):  pineapples, tomatoes, mangos, and passionfruits. You can imagine how curious I was to taste it! The Kitara was smooth and surprisingly tasty, but quite sweet. The pineapple base was most apparent. Given the relatively high alcohol content, I'm going to propose that the makers call this beverage "Cocktail in a Bottle" - a more accurate name, and way more likely to fly off the shelves at the local grocery store!