Grilled Eggplant, Peppers & Mozzarella

What to do with a plentiful harvest of eggplant and sweet peppers?  Try this simple vegetable recipe that is a wonderful side dish for your meals. Ingredients: Several sweet peppers, seeded  (Using red, yellow or orange peppers adds lots of color and flavor but green works too) 2 eggplants, but into rounds 1 Tbs EVOO …

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Pan Fried Squash and Eggplant

It’s summertime and squash and eggplant are plentiful! Let’s combine them with some of that flavorful sweet basil from your garden for a quick delightful side dish. Ingredients: 3 medium eggplants  (I like to use the long slender Asian varieties, but any kind will work).   3 summer squash  (Zucchini will work fine too) 1/4 …

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Eggplant Parmesan Veggie Style

Do you love Eggplant Parmesan but your diet doesn’t include pasta? Try this recipe that is cheesy and easy to make.           Ingredients: 4 tablespoons olive About 3 pounds of eggplant  (slice these lengthwise)   You can use the italian (egg shaped) or the asian (long skinny) eggplants Salt & pepper to …

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Taste of the Garden

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). …

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Ratatouille from the Garden

Ratatouille is a vegetable stew.  It’s wonderful to make when the garden is supplying lots of eggplant, squash and tomatoes. It is a dish that is good to make up ahead and have available for the week.  It can be used as a main dish maybe served with pasta or as a side dish to …

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Sauteed Seasonal Veggies

A quick and easy summer meal that I made for lunch one day this week. Fresh veggies (squash, zucchini, sweet peppers, and kohlrabi) diced up and sauteed in coconut oil. I seasoned to taste with sea salt and fresh ground pepper. After the veggies had softened some but still had some crunch I topped them …

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Eggplant Caponata

  Ingredients: 2 tablespoons brined capers, drained 1/4 cup Extra Virgin Olive Oil  (EVOO) 1 pound eggplant, peeled and cut into 1/3″ diced pieces 1 medium onion, finely chopped 1 celery rib, finely chopped 1 medium tomato, finely chopped 2 tablespoons red wine vinegar 2 tablespoons sugar 1 teaspoon pine nuts Salt & Pepper to …

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