My first attempts to cook eggplant years ago revolved around sautéed versions. These typically began modestly enough with a few tablespoons of olive oil but then, inexorably, required more and more oil to be added to prevent burning.
For as long as I can remember we've always had crab cioppino on Christmas Eve. It was a tradition started by my Grandma Ida, and one that I have vowed to continue in my own home since she passed away last year.
