Easy Eggplant Dish
Lots of summer veggies are coming from the garden right now. Take advantage of the wonderful flavors to combine a quick, easy to prepare dish. This can be served as a side dish or can be used as a main course served over rice or pasta (maybe even over spiralized zucchini noodles). I use a spiralizer I bought on amazon to make my zucchini noodles. If you haven’t tried fairytale eggplants don’t wait, use some today.
2 tablespoons butter
1 medium onion, diced
1 green or red pepper, diced (1 if using a large pepper or about 6 if using small peppers)
4 medium tomatoes, chopped
About 8 Fairytale eggplants (Fairytale eggplants are a miniature variety but other varieties can be used. Adjust quantity if using larger ones) Fairytales are a small tender variety and don’t have to be peeled, just chopped.
A large handful of sweet basil, minced
About half as much fresh oregano, minced
Salt & pepper to taste
This will make enough for about 4 servings. Adjust the quantities to prepare for your family.
How to Make It
Saute onion and green peppers in butter in a large skillet till slightly tender.
Add chopped tomatoes and simmer for a few minutes until tomatoes soften.
Add eggplant, stirring until starts to soften. Cover and let simmer about 10-15 minutes.
Add herbs in the last 5 minutes of cooking. Taste and add salt & pepper to your taste.
Note: I love to use the herb scissors that you can buy on Amazon that you see in the picture to mince the herbs.
Did you try the sample of this Friday at the farmstand?
If you enjoyed it I hope that you have made it for your family!