Cannelloni with Swiss Chard

In the foreground is eggplant with parsley and pine nuts, to the right is sauteed mushrooms with garlic and oregano, and toward the back is baked cannelloni with ricotta and swiss chard -- topped with bechamel sauce and chard stems.  I made the saffron cannelloni at home; I hadn't used the pasta roller in years!  The eggplant dish may become a favorite.  We used Japanese Eggplant for it because that's what we had, rather than using Italian Eggplant.  We spent much of the afternoon cooking and enjoyed it immensely.  In addition to what is shown here, we had salad greens with chopped tomato.   Mmmm!

Comments

[Linda Vogel]

Yumm! We heard about it and now we can see it. Our mouth's are watering!