Yesterday was another late Tuesday and with nothing in the crock pot. Fortunately my Farm Fresh To You box arrived in the morning and in it the recipe and ingredients for a delicious dish. It didn’t take seconds to make but I had a late lunch and it was well worth the wait. I was missing an ingredient from the original recipe which I know would have made it perfect but it was good all the same.
I’m not sure who this recipe came from. Each week Farm Fresh includes a few recipes from their patrons. Actually, you get $5 off your next delivery if your recipe is picked. I haven’t gotten around to submitting one yet. My kitchen creativity has been below par these days. Thank you, wherever you are! Your submission is much appreciated.
- 1 eggplant – pared and diced
- 3-4 tomatoes
- 1 onion
- fresh basil – to taste
- olive oil
- salt & pepper to taste
Heat oil in a pan over medium heat. Add onions and eggplant and cook on low until eggplant is tender. Add tomatoes, basil, salt and pepper and simmer for a few more minutes. Transfer to a casserole dish and bake at 325° for 40 minutes.
That’s it! You can certainly serve this over rice or pasta, or add meat and other veggies but we ate it alone, as is, and it was perfect, especially since it was late at night and there was no need for a heavy meal. The original recipe called for bell peppers of which I had none but I will definitely add them next time. For a little punch, we added some hot sauce! The All-Star went back for thirds.