Eggplant Affinity

I'm getting obsessed with eggplant.

Last weekend I made Grilled Eggplant Caviar:

1 eggplant
1 cup feta cheese
1 plum tomato, diced
1 teaspoon garlic, chopped
1 tablespoon extra-virgin olive oil
2 tablespoon loosely packed basil leaves, chopped

1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper

Pita Bread ( or French bread, or tortillas if you are desperate)

1. Prepare the grill. Slice and peel the eggplant into rounds about 1/4-inch-thick. Combine the cheese, tomato, garlic, oil, basil and lemon juice in a mixing bowl. Set aside.

2. Grill the eggplant slices on each side over medium-hot coals until browned, about 2 to 3 minutes per side.

3. Cut eggplant into a small dice and add to the tomato mixture, turning several times. Adjust seasoning with salt and pepper, as desired, before serving. Serve with pita bread or with French bread.

**Not that I know a damn thing, but use extra basil.**

Right now I'm working on a pot of Ratatouille:

INGREDIENTS:

• 2 tablespoons olive oil
• 2 cloves garlic, crushed and minced
• 1 large onion, quartered and thinly sliced
• 1 small eggplant, cubed
• 2 green bell peppers, coarsely chopped
• 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
• 3 to 4 small zucchini, cut into 1/4-inch slices
• 1 teaspoon dried leaf basil
• 1/2 teaspoon dried leaf oregano
• 1/4 teaspoon dried leaf thyme
• 2 tablespoons chopped fresh parsley

PREPARATION:

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.

zSB(3,3)

Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 4.

**Again, feel free to ignore. Use a few less of the other vegetables or a few more tomatoes, and a little tomato puree or paste or sauce. Don't skimp on the spices. Good over rice.**

This looks fantastic-Eggplant and Mozarella Sandwiches:

INGREDIENTS:

• 4 6-inch lengths of French bread or individual sandwich buns
• olive oil
• garlic powder
• salt
• 12 to 16 ounces thinly sliced Mozzarella cheese
• roasted red pepper slices, cut in strips
• 1 medium eggplant
• flour
• salt and pepper

PREPARATION:

Split bread; sprinkle with olive oil and sprinkle with a little garlic powder and salt. Cut eggplant into 1/2-inch thick slices. Dredge in flour and fry in hot oil until browned. Drain on paper towels and season with salt and pepper.

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Place overlapping slices on one side of split bread. Top with slices of Mozzarella cheese; add several strips of roasted red pepper. Put under broiler briefly to melt cheese and lightly brown.
Serves 4


It's true, I'm on a cooking kick. I think it's the combination of finally having most of the necessary dishes to cook anything besides beans or eggs, having roommates that eat my creations, and living two blocks from a good market that is stocked with fresh fruits, veggies and basil they literally cut right off the plant when you buy it.

And it is a simple pleasure, to be sure. Honestly, things at the job aren't going so hot. I'm thoroughly annoyed with the conductor, the administration, the politics and the complaining (although not uncalled for). In fact the only thing I like about my work right now is that I get to play the horn. So it was awesome to wake up late today, decide to cook, and get a little lost in the chopping, stirring, and NPR I was listening to during said actions. Relaxing, really. And then you get to eat!

Another shout out to the internet, which is showing me I never-ever-ever (name that pop culture reference?) have to buy a cookbook again.

All y'all whose blogs I read (you know who you are), why don't you post some good recipes? It could be fun!