By Dan Costello, made while Jessica was out of town. (Damn it.) So you take an eggplant, see, and hollow it out like a little canoe… You can see most of the other ingredients there as well. That’s a grapefruit, an apple-Gouda sausage (optional if you’re going veggie), and yes, a habanero pepper. More on that later… Those ingredients, along with some butter and olive oil, apple cider vinegar, fresh ginger, sea salt and pepper, dance around gently in a cast iron skillet until cooked… Some hot peppers can seriously be painful to work with. I use a separate board just for them. I avoid touching this li’l dynamo by using a chunk of discarded onion skin, and then washing the knife and my hands very thoroughly afterward… Rub the eggplant generously w/ olive oil, stuff it with the ingredients from the skillet, top w/ some cheese if desired, and bake it! I’m just doing half an eggplant here, so a small Pyrex dish in a toaster oven is my plan… Into the Cadillac-of-toaster-ovens it …