Tag Archives: Eggplant

End-of-Summer Eggplant Stew

A delicious end to the summer. Buy varieties of summer squash, eggplant, and snap beans that appeal to you at the farmer’s market. View this stew as a way to savor the flavors of late summer. Very little seasoning is needed – a good amount of humble freshly ground black pepper will really do the trick.

This recipe is infinitely adaptable, and one that I adapted myself from Deborah Madison’s lovely Local Flavors – a favorite cookbook of mine and Witch Pilgrim‘s.

Can you believe these are eggplants?! Amazing!

End-of-Summer Eggplant Stew

3 tablespoon extra-virgin olive oil
2 large yellow onions
4 gloves garlic, minced
5 fat thyme sprigs
3 tablespoons oregano, chopped (or 1 1/2 tablespoons dried)
2 1/2 tablespoons tomato paste
5-8 oddly shaped & sized eggplants (white, Japanese, Thai, Hybrid Ruby, Black Beauty, or a few handfuls those tiny striped ones), cut into slim 2-inch lengths
a few handfuls of your favorite snap beans (yellow wax, green, purple, etc.)
1 1/2 pounds summer squash, quartered lengthwise and cut into chunks
sea salt and freshly ground black pepper
1/2 cup dry white wine

1.) Heat olive oil in a your largest Dutch oven over medium-high heat. Add onions, garlic, thyme, and oregano and cook for 10 minutes or so; until golden. Add tomato paste and use your wooden spoon to really work it into the onions.

2.) Add your veggies and cook for 15 minutes; until fragrant and beginning to brown. Season with salt. Add the wine and use your spoon to release all of the browned bits from the bottom of the pan. Allow the wine to cook off a bit; 2 minutes.

3.) Reduce heat to low, cover, and cook for 12-18 minutes; until veggies are delectably tender throughout. Fish out the barren thyme sprigs. Season with pepper and more salt, if needed. Serve with freshly shaved parmesan, a chunk of good homemade bread and a glass of red!

Harissa Egg Scramble with Kale & Roasted Eggplant

Two breakfast posts in a row – a sign of lazy, end-of-summer mornings? This egg scramble is hearty, smoky, and immensely satisfying. It’s also a great way to use up stray produce. I made Whole Foods’ Harissa paste before making the eggs and it took only about 30 minutes and was SO worth it. Much better than store-bought. I have a lot of it left over and look forward to all sorts of exciting uses – over veggies, chicken, fish, more eggs…

Harissa Egg Scramble with Kale & Roasted Eggplant

Serves 1

a fourth of a large eggplant, diced
extra-virgin olive oil
fine grain sea salt and freshly ground black pepper
2 stalks of Lacinato kale or other kale variety, stemmed and sliced
3 eggs
1/2 tablespoon Harissa

1.) Preheat oven to 350. Toss eggplant with a splash of olive oil and season salt and pepper. Place on a baking tray and roast for 30 minutes; until tender and browned. Remove from oven and set aside.

2.) In a medium bowl, whisk eggs until frothy and then season with salt and pepper.

2.) Heat a good glug of olive oil in a medium skillet over medium flame. Add kale, sprinkle with a bit of salt, cover, and cook, stirring occasionally, for 5 minutes or so; until wilted. Remove kale from pan and set aside.

3.) Add another glug of olive oil to the pan and heat over medium flame until swirly and hot. Add eggs and cook, undisturbed, until beginning to set. Add eggplant and kale to eggs and scramble things up a bit with your wooden spoon. Cook until eggs set; 30 seconds more. Serve with a 1/2 tablespoon of Harissa, or to taste. I definitely used much more!