Summer food is my favorite. There is just no substitute for fresh veggies. Tonight we took advantage of several of my favorites in one meal.
We started off with sweet corn. Now,
that is an appetizer.
The main course came about from the necessity of making a dent in the pile of cherry tomatoes that I picked today, coupled with the fact that I had some beautiful eggplant from the farmers' market.
I sliced the eggplant, salted it, and let it weep for a while to get rid of the bitterness. Then I tossed it with olive oil, (1 cup), wine vinegar (1T.), and salt and pepper. I topped it with a bunch of cherry tomatoes and then drizzled about 1/4 c. of olive oil with three cloves of garlic crushed into it over the top. I topped it with some fresh thyme, oregano, and basil. Into to the oven at 400 degrees for about 45 minutes. When it came out I topped it with some more fresh oregano and feta cheese.
We had fresh sliced cukes on the side. It would have been excellent with some crusty bread, but I was out. It would also be incredible on pasta. Maybe with some toasted pine nuts. And some kalamata olives.
Or maybe throw it on chicken. With some of the aforementioned olives and some capers.
I think I need another eggplant.
1 comment:
I have been wondering what to do with all of my grape tomatoes. I snack on them all day long and still can't keep up with them. This sounds delicious! I know what we'll be having for supper tomorrow night. I suppose I just might have to have a glass of wine with it, too!
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