When life gives you eggplants
We’re still frost free, so area gardeners are still bringing in eggplant, basil and tomatoes. Cornell Cooperative Extension’s Health Shares offers a recipe for your harvest — or your trip to the farm market.
1/4 cup olive oil
1/2 cup chopped onion
1 medium green pepper, chopped
1-2 medium-sized eggplants (about 1 1/2 pounds), peeled and cut into 1-inch cubes
4 plum tomatoes, coarsely chopped
2 Tablespoons minced fresh basil or 2 teaspoons dried basil
1/4-1/2 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons minced parsley
1/2 cup grated Parmesan cheese
In a skillet, heat olive oil over medium heat. Add onion and pepper; saute, stirring constantly, until soft but not brown, about 3 minutes. Add eggplant and cook until barely tender about 2 to 3 minutes. Stir in tomatoes, basil, salt and pepper. Continue to cook, stirring constantly, until well mixed, about 2 minutes. Remove from heat; stir in parsley and grated Parmesan cheese. Serve immediately.
Eat it hot as a side dish, or over pasta, rice or any other grain. Or eat it cold, like a salsa, with chips or pita slices.
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