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!
4 comments:
Absolutely mouthwateringly lovely! And all from your garden. You really are living Good Better Nest!
Wow! That looks so goooooddddd! I have actually in the past cut up and frozen tomatoes and green peppers and used them in chili throughout the long Wisconsin winters. Now I'm wondering - can one freeze eggplant too? I've never tried growing it. In facr, this year, didn't put in any peppers or tomatoes, but given the prize of fresh produce these days, will be sure to do that next summer!
Oops, sorry for the typos and spelling errors in prior post. Am still wondering whether one can freeze eggplant? A few months ago I started introducing more fruits and veggies into my meals and it has helped me shed pounds and feel better. Not sure, exactly, how to use eggplant (other than the way it is served as deep-fried at Italian restaurants, which I'm pretty sure isn't the best way to eat it, but sure is delish!) There must be ways!
Hi Jan-
I've never tried freezing eggplant. From what I've read you can freeze it, but you should cook it first. Blanch it in boiling water for a few minutes, or roast it with some garlic. Then when you defrost it you can add it to your pasta sauce, or whatever else you're making. If I find myself with too many eggplant to eat, I'll give it a try and report back, but so far, we've been able to keep up!
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