We received a very nice eggplant this week in our shares. I wanted something quick to put together with the eggplant and we did not get tomatoes or summer squashes, so I was having trouble figuring out what to make. As I was cooking the squash stew earlier, I ran across some fire roasted tomatoes and peppers that were I purchased a couple weeks ago when I picked up my share. I remembered running across a recipe earlier in the day that had called for eggplant and cherry tomatoes. As I looked at the jar of roasted tomatoes, I thought why not? I bet this would make a delicious sauce!
Eggplant with Roasted Tomatoes and Peppers
- 1 large eggplant, diced into 1/2" pieces*
- salt
- 3 Tbsp olive oil
- 1 tsp dried oregano
- 2 cloves garlic, minced*
- 1 jar fire roasted cherry tomatoes*
- 1/2 cup fire roasted red peppers, diced*
- 3/4 cup water
Dice eggplant, sprinkle with salt and allow to drain in a collander for 30 minutes. Squeeze excess liquid from eggplant. Heat oil in a 12-inch heavy skillet, add eggplant, garlic and oregano. Cook until softened, about 5 minutes. Add tomatoes, peppers and water, bring to a boil; reduce heat to a simmer and cook, covered, until the eggplant is very soft. Serve over pasta with shredded mozzarella.
*CSA ingredients
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