I picked up a wonderful assortment of vegetables from my CSA, eggplant, zucchini, summer squash, green beans, onions, peppers, tomatoes, carrots, chard, corn and peaches!
But, as I was going out-of-town, what to do with all the goodies?
Not to worry, I put some olive oil in the bottom of a big pot and sautéed the onion and some garlic until the onion was soft. Next, I cut up the eggplant and added it to the pot, sautéing it until it turned slightly golden. Then I cut up 4 tomatoes, a zucchini, a summer squash, a pepper, corn from one of the ears of corn, and added it all to the pot. I simmered the whole thing adding a little water as needed, and seasoning it with my favorite, turmeric and cayenne
It was delicious! I’m calling it CSA Stew
Posted in Recipes
Tagged CSA, eggplant, stew
I made a great dinner tonight. Let me back up and say that I have gotten a lot of eggplant from my CSA share.
Short of eggplant parmigiana I really didn’t know any recipes for eggplant, and since I’m not eating dairy, parmigiana was out!
I saw this recipe for Pasta Alla Norma in one of my must-read newsletters, No Meat Athlete. The recipe is from epicurious.com The original recipe was intended to be served over pasta, but I didn’t feel like having pasta and I had a bunch of fresh tomatoes on hand so I modified the recipe slightly. If you want to make this as a pasta sauce, use 2 14 oz. cans of diced tomatoes in juice instead of the 4-5 ripe tomatoes.
Here is what I did:
Alla Norma (without the pasta!)
- 1 medium eggplants, cut into 1/2-inch cubes
- 1 tablespoons coarse kosher salt
- 5 tablespoons extra-virgin olive oil, divided
- 1 cup chopped onion
- 4 garlic cloves, minced
- 1 green bell pepper, diced
- 4 ripe tomatoes, diced
Place eggplant cubes in colander and sprinkle with 1 tablespoons kosher salt. Let eggplant drain 15 minutes. Pat dry, removing excess salt.
Heat 2 tablespoons oil in heavy large skillet over medium heat
Add onion and garlic; sauté until onion is soft, about 5 minutes
Add diced pepper and tomatoes
Cook until tomatoes begin to soften, about 15 minutes. Remove from heat
Heat 1-3 tablespoons olive oil in another heavy large skillet over high heat
Cook eggplant until browned on all sides, about 8 minutes
Using slotted spoon, transfer eggplant to tomato mixture in skillet
Mix it all up and enjoy!
Posted in Recipes