Sunday 13 September
A quick thing to do with the last of the summer vedge.
Chopped a few Asian eggplants and
the last of the Zephyr squash from the garden (we're being opportunistic here). Sautéed the first in olive oil in two
batches, added the squash when the second batch of eggplant was half done, and at the end scattered
in a little sliced garlic to cook until just tender.
Re-added the first batch of
eggplant, and threw in eight or nine chopped garden tomatoes (the so-called
early girls) to cook, break up, and make a sauce. A handful of big basil leaves,
chopped, got mixed in at the end.
Spread
all that in a wide casserole, topped with ca. 5 oz. of crumbled mild goat cheese, and
baked at 350º for 20 minutes.
Easy, cheesy, not so sleazy.
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