The time has finally come. The tomatoes are starting to ripen, the eggplant are still doing their thing, and we can actually make a meal out of things from the garden. Those are Brandywine tomatoes at the top, a few Black Cherry, and a couple not-so-big Big Boys. There's also a pale Fairy Tale eggplant, a couple of Orient Express eggplants, and plenty of basil. We've still got lots of varieties of tomatoes to try once they're ready, and I'm looking forward to lots of tomato salad and BLTs over the next month, and hopefully longer.
Last night I made a very simple sauce by sautéing a few cloves of our homegrown garlic in a puddle of olive oil, adding eggplant, salt and pepper, and toward the end, fresh chopped tomatoes and basil.
It looked like this:
And we ate it over raviolis, topped with parmesan. Parsley would have been a nice touch, but I'm just thinking of that now. Fresh and delicious.
Have a happy weekend!