"You Deserve It"

HELLO!

It is me, I am posting, so now you can't say that I never have (though up to this point I don't think that I have). Also I can't say that I have been busy, because I haven't, but it is a matter of priorities (for more information about this, see Davis, Lydia p326 The Collected Stories). (And we have a very large and needy collection of plants, and for more information about this please see linked littlesparrowfarm.blogspot.com.)

HOWEVER,

I have been cooking, a bit, mostly from Plenty though I haven't documented that very well (mostly because it has been prepared for guests and it always seems a little strange to pause the moment before dinner hits the table, usually late, to snap a few photos.) Of the things that have been documented, I will repost for you here a selection: beginning with eggplant because there has been a major eggplant surplus in my life (again see linked little sparrow farm). One full crisper drawer of eggplant, to be exact!

So here is our attempt to reckon, adapted from The Vegetarian Epicure, book II:

EGGPLANT WITH CHEESE AND WALNUTS (obviously I used pecans for all of you haters out there)

2 1/2 lbs eggplant

3 cloves garlic (or 4 cloves) -- sliced

1/2 C olive oil

2 whole red onions -- peeled, halved, sliced (I used whole peeled canned, which was fine)

3 C plum tomatoes with juices

1/3 C dry white wine (I used vermouth, which was delicious)

1 1/2 C walnut pieces (I OBVIOUSLY used toasted pecans)

1/2 lbs Fontina cheese -- sliced or strips (I used fresh goat cheese, which was simply amazing)

1/4 lbs Mozzarella cheese -- grated (I used parmesan)

salt and black pepper

Trim off the stem ends and slice eggplants lengthwise, 1/2" thick. Salt and put them aside 1/2 hour to drain. Rinse eggplant slices and press out excess moisture between the palms of your hands.
(Quick note: I found that this made the eggplant much less bitter than other times that I have roasted or broiled eggplant from this very same plant picked at the very same time. So I now believe that it is totally worth it, whereas before I will admit that I was quite skeptical)

Sauté garlic in olive oil several minutes, remove and discard the garlic. Add the onions and sauté until they are limp and beginning to brown.

Brush slices on both sides with olive oil and broil them for several minutes on each side until they show dark spots. Remove the slices.

Cut tomatoes to thick slices and add to onion with all their juices. Add the wine and cook over high heat, stirring for several minutes. Add salt and pepper to taste.

Pour tomato-onion sauce into a large, shallow casserole. Arrange eggplant slices over it in one overlapping layer.

The second layer-- nice purple guys

The first layer-- "heirloom" green eggplant

Sprinkle with little salt, pepper, and pecans. Dot and sprinkle the cheese:

Bake in preheated 350 degree oven for 20 to 30 minutes. It should be bubbling hot, and the cheeses should be melted and beginning to brown. Serve immediately.