the measure of a cook ..

includes at least three tests of skill:

1. the quality of ingredients and how (s)he uses them;
   
2. the ability to handle preparations for several dishes simultaenously;
   
3. the flexibility and creativity in handling leftovers.
   

coming home dejected today, i felt like doing something easy, and having leftover roasted eggplant, i decided to make myself a sandwich.

if you like simultaneity, try this in the time it takes to preheat an oven and bake once-frozen french fries (the Ore-Ida kind you can find in supermarkets).

a sandwich from eggplant leftovers.

ingredients:

• one small baguette; as it happens, the corner liquor store also has a great day-old bread basket.
  
• enough roasted eggplant to spread over one small baguette;
  
• a small handful of sundried tomatoes;
  
• a clove or two of garlic, smashed beyond recognition;
  
• a bit of good olive oil;
  
• your favorite batch of meat marinating spices;
  
• a good wedge of cheese; i used a wedge of asiago left over from a friend's birthday celebration, this week.
  
• a large chicken breast, or the equivalent amount of chicken; i actually used some cut meat from chicken thighs that i prepared earlier this week, for these very hasty cooking moments.
  
  if you want the full vegetarian method, i think julienned green bell peppers would make a good substitute. i suggest against tofu, because it doesn't have the right crispness for a baked sandwich of this sort. you could try portobello mushrooms, though.
  

i suggest doing the chop in a particular order: julien the tomatoes first, and then soak them in warm water for softening. then slice the cheese into very thin slices; you'll need them in a form where they will dissolve easily. then slice the chicken (if it's not already chopped).

take the baguette and split lengthwise in half. add a little olive oil, and let it warm in the oven. just be careful not to leave it in too long; it wouldn't do to overdry the bread.

heat a pan until it's smoking from very high heat. sear the chicken first (and without oil), taking care not to cook it completely. then take from heat, and then chop it. returning the pieces into a bowl, then add appropriate spices.

saute the chicken in oil with the garlic and sundried tomatoes. if you did opt for the bell peppers, the same twice-saute will probably work. after the saute is done, remove the baguette from the oven, layer the top with the thin slices of cheese, and replace into the oven for a minute for the cheese to dissolve.

remove the cheesy baguette from the oven, spoon eggplant over the baguette, and then add a final layer of chicken/peppers and tomatoes. add salt and pepper to taste, and serve with those fries in the oven.