With the nightshades (eggplants, peppers, tomatoes) going crazy at this abundant time of year, here are two recipes from Deborah DeBord to use them as fast as they come tumbling in. —Mi Ae
These delectable slices are equally good hot off the grill or at room temperature, either naked on their own or dressed up. This recipe calls for globe eggplants, but you can use any type of eggplant, including the slender Asian ones sliced lengthwise (these will cook faster, so pay attention that they don’t burn).
Interesting accompaniments might include thin-thin mozzarella slices, or a tomato slice and single basil leaf, or mango salsa, or peach chutney, or arugula dressed with vinaigrette.
Roasted High-Season Vegetable Sauce—For Now and For Later
When I make this roasted veggie sauce, I do a holy load. We sometimes pick up as many as eight bags of booty this time of year and need to use it or lose it. I freeze most of it, but I give a lot of it away as a smooth sauce. My friends’ faces light up when I walk into the gym on Mondays.
Select various combinations of veggies during the high season: zucchini, eggplant, tomatoes, peppers, onions, garlic, herbs—whatever grows together goes together. Add wine. (We’ve purposely not listed amounts as they will depend on what you have.) Use some of the sauce now and freeze the rest later for the winter. It’s tasty as pasta and pizza sauce, on polenta, and in lasagnas and other casseroles.
—From Picked at the Peak by Deborah DeBord, Ph.D.
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