The other night, I made the kind of red pasta sauce for which I have been hankering for the longest time. Hurrah! The photo shows the leftovers I ate for breakfast. Getting that "perfect" taste was by accident so I have no idea if I will be able to do it again. Booo! I'm one of those people who likes to read cookbooks but modifies recipes while cooking and doesn't pay attention to how things are being changed. I also rarely measure amounts, and, when I do, I'm eyeballing amounts. That's probably why my chemistry experiments in school usually failed. Ha! on the person who copied my answers. Ingredients I Prepped Slice 1/4" circles out of two long Japanese eggplants Destem a handful of cremini mushrooms and slice them into halves Mince two fist fulls of chives (which is from the Mama's garden) Smash and mince 6 to 9 garlic cloves (assorted sizes of small to medium) Dice a small yellow onion. Slice 1/4" circles out of two basil-mozz