NOT Too Hot to Cook!

Gerry was finally willing to turn on the stove, so tonight was all about the eggplant! He was talking about combining the eggplant with zucchini and cheese and stuff and making a casserole, but I convinced him to save that for standard eggplant and use these delicate beauties in something which would highlight, rather than hide, the eggplant. This recipe seemed to fit the bill: quick, easy, and made from ingredients on hand.

Okay, my turn...Gerry here. I read through the recipe Susan sent me and decided to make some small changes. After all, this really is just sauteeing some vegetables, so you can take liberties. One of the comments after the recipe suggested adding garlic, and I considered it, but then I used a green frying pepper from our share last week, sliced into nice, thin rounds. I also used a red onion because I didn't have a sweet onion and some oregano from our plant.

You could also use olive oil in the pan rather than butter for a healthier version, but I went whole hog tonight! There's always the danger of having a dish like this turn into more of a sauce than a side dish, so take care to cut your tomatoes extra chunky and don't overcook!

While I am not normally a huge eggplant fan--I find that it is rather bland and requires too much "other stuff" to make it interesting--these little japanese eggplants, also known as nasubi, are delicious! They have fewer seeds and a more delicate texture. Susan's idea to give these little guys their moment in the sun was the right way to go--will make this dish again!