Back in Los Angeles in 2013, there used to be this cute little Italian joint on West Third, just before Robertson called, Cafe Angelino. I’m not sure if it’s still in operation. I have this narcissistic tendency to think an entire city doesn't exist just because I don't live there anymore. But this place was amazing. They served rustic Italian with no pomp or pretense. They weren’t above offering takeout or occasional panini to the lunch crowd. Their menu was vast and diverse while still remaining simple and approachable.
My favorite thing to order was an appetiser called the eggplant Mezzaluna. I have no idea what that means, as I don't speak Italian, and for me personally, Mezzaluna only harkens back to a summer spent starring at the OJ Simpson trial on TV. Even though they only offered the Mezzaluna as the first course, I consistently ordered two helpings and enjoyed it as my main course.
The Cafe Angelino version calls for mozzerella, which I sometimes use if I get my hands on a super fresh batch from Eataly. But most of the time, I use the almond or cashew feta from Bonberi.
This is a wonderful dish to make for the vegetarian in your life who doesn’t want a dinner full of tofu or portobello mushrooms.