Sunday, September 11, 2011

One more way eat the summer bumper crop of Eggplant

Sauteed diced onions and garlic in olive oil, added peeled, diced eggplant - a white one - cooked until eggplant was starting to brown, added about 6 chopped plum tomatoes, cooked them down a bit, then added a bunch of Swiss chard, chopped, and cooked that until it was wilted. Threw in a handful of fresh basil and fresh oregano. topped with Ricotta Salata cheese.

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