Baby eggplant boats, quickly scalded and scooped almost hollow, sauteed with a host of other yummy stuff like mushrooms and onions and peppers, and baked with chicken stock for flavor and moistness.
So simple but the tastes and textures really work. And it is always fun to have boat-shaped goodies on your plate. Including the twice-baked mini potatoes in the background. This meal amused and delighted me greatly because of the common themes of scooping something out, transforming, and then replacing.
In case you were wondering: baked "fried" fish in the center.