At this time of year … it’s veggies from the garden. I picked my first Rosa Bianca eggplant yesterday and decided to make a veggie eggplant stew.

I cut the eggplant into 1/4-inch slices and sprinkled them with salt, leaving them to sit for 15 minutes. (This removes moisture from the eggplant and may make it less bitter.)

While the eggplant pieces were “resting,” I cut up other vegetables: onions, bell peppers, summer squash, green beans, and Swiss chard.

When the time was up, I blotted the eggplant with a paper towel to dry it, then placed the slices on a cookie sheet and roasted them in a 325-degree oven. It took about 15 minutes for them to become tender.

I poured 1/4 cup of herb-infused olive oil into a pot and added all the vegetables, 1/2 teaspoon of smoked paprika, eight grinds of pepper from my pepper mill, and 1 teaspoon of garlic paste.

I also added 1/2 can of canned peeled tomatoes to make sure there was enough liquid.

I mixed everything thoroughly, covered the pot, and left it to simmer for an hour over very low heat, checking it and stirring occasionally.

Served in a bowl with cornbread, it made a good dinner for us.

Have fun creating your own recipe with summer veggies!

Happy cooking…
Elizabeth

All photos by Elizabeth Simpson.