Sebastopol chef and cookbook author Preeti Mistry teaches classes on how to make a variety of Indian flatbreads, and hints at plans for getting back into the restaurant business.
You can often find Shubham at a small authentic Chinese or Italian restaurant sampling exotic foods and sipping a glass of wine, but he will wolf down a plate of piping hot samosas with equal gusto.
In a bowl combine sauce, eggplant pasta and half the cheeses. You can also re-season and add more fresh basil. Layer mixture in a casserole dish and top with remaining cheese. In a pre-heated oven ...