It was warm and sunny and I headed down to the garden to find some hot peppers for a recipe I was making. Red cherry tomatoes danced in the summer breeze and I couldn’t resist picking the ripe ones. I had good intentions, really I did, but somehow most of them didn’t make it up to the house with me. Those tomatoes are like candy and warm off the vine they are twice as addictive! I felt like a little girl again sneaking tomatoes and sweet peas from the garden. Ah, good memories…
Every evening for dinner we are eating something fresh from Mom’s garden and it’s been so nice.
Last night it was Cucumber Salad and Pumpkin Sage muffins (Yes, we already have pumpkin!)…tonight it is Eggplant, Tomatoes, and Basil served with fresh mozzarella and sourdough bread. Ah, I could eat this way every day!
You want the recipe?
Eggplant Insalata Caprese
- 4 c. cubed (or sliced if they are long and thin) eggplant
- 4-6 cloves garlic, sliced
- 4 T. olive oil
- salt and pepper
Toss ingredients for eggplant in a casserole dish and roast in a 400 degree oven for about 30 minutes. Let cool slightly.
In a large bowl combine the following:
- 3 tomatoes, cubed
- 1 c. assorted olives (kalamata, spanish, etc.)
- 1/4 c. basil, chiffonade
- more olive oil, salt and pepper to taste
Add eggplant, toss, and serve over fresh mozzarella.
Tomorrow night I think I’ll roast more Anaheim peppers from the garden and make Chili Relleno Soufflés…
What are you all making from your garden/ farmer’s market/ CSA produce? Any great recipes to share?