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:
- 12 Early Girl Tomatoes
- 11 Lavender Touch Eggplant
- 4 banana peppers
- 1 cayenne pepper
- 7 Raveena Eggplant
- Swiss Chard
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
- 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.
This would go well on zucchini pasta. I have had it plain as a side dish, and mixed with scrambled eggs for breakfast.
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