Recipe: Eggplant Garden Delight

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This is a decidedly Italian tasting vegetable dish.

I usually harvest from my garden on Friday and Monday mornings, and last Friday this is what I found:

Garden Harvest June 25, 2010

Garden Harvest June 25, 2010

I just realized both of my eggplants are hybrids.  I started the plants from seed in January 2009 and they lasted through last winter and came alive and began producing again this spring.   The Early Girl tomatoes are also hybrids, purchased this spring from Home Depot. I don’t know if the peppers are heirloom or hybrids, but they also came from Home Depot.

Eggplant Garden Delight

Eggplant Garden Delight

Eggplant Garden Delight

  • 3 Tablespoons butter
  • 2 cups leeks, cleaned and sliced
  • 1 cup onion, chopped
  • 1/4 cup fresh basil (also from my garden)
  • 1 Tablespoon oregano
  • 2 cloves garlic, crushed
  • 1 cup broth (chicken or beef, or you can use water)
  • 6 cups eggplant (de-seeded, peeled and chopped)
  • 1.5 pounds of tomatoes (skinned, de-seeded – 2 cups)

Melt butter in a large skillet over medium heat.  Add the leeks and onions and saute for ten minutes. Add the basil and saute for five minutes. Add the garlic and oregano and saute for five minutes. Add the broth, eggplant and tomatoes, cover and cook for twenty minutes.

Eggplant Garden Delight

Eggplant Garden Delight

This would go well on zucchini pasta. I have had it plain as a side dish, and mixed with scrambled eggs for breakfast.

Recipe: Eggplant Garden Delight
Author:
Recipe type: Veggie Maindish
Prep time:
Cook time:
Total time:
Ingredients
  • 3 Tablespoons butter
  • 2 cups leeks, cleaned and sliced
  • 1 cup onion, chopped
  • ¼ cup fresh basil (also from my garden)
  • 1 Tablespoon oregano
  • 2 cloves garlic, crushed
  • 1 cup broth (chicken or beef, or you can use water)
  • 6 cups eggplant (de-seeded, peeled and chopped)
  • 1.5 pounds of tomatoes (skinned, de-seeded - 2 cups)
Instructions
  1. Melt butter in a large skillet over medium heat.
  2. Add the leeks and onions and saute for ten minutes.
  3. Add the basil and saute for five minutes.
  4. Add the garlic and oregano and saute for five minutes.
  5. Add the broth, eggplant and tomatoes, cover and cook for twenty minutes.

 

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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2 comments to Eggplant Garden Delight

  • kc

    This looks delicious. I have been eying the eggplant at the farmers market and wondering what to cook with it. (My mom always breaded it and fried it) I think I’ll try this Saturday night after my trip to the farmers market. Thanks.

    [Reply]

    Starlene Reply:

    Hi KC! It was pretty tasty. Although I think I may have put too much basil. You might try half first to see how you like the taste of it.

    [Reply]

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