Grilled Bread with Eggplant & Basil

Original recipe by Mona Talbott appeared in Bon Appétit (August 2014). Found on bonappetit.com Makes 8 servings Eggplant can be cooked 2 days ahead. Let cool; cover and chill. If made ahead of time, the flavors of the mixture will deepen as it sits. Ingredients: 1...

Curried Chickpea and Summer Vegetable Stew

Recipe found on finecooking.com This hearty entree works equally well as a vegetarian or meat entree, by simply adding chicken thighs. Serves 4-6 Ingredients: 2 Tbs. peanut or vegetable oil 2 cups diced yellow onion 2 Tbs. minced fresh ginger 1 Tbs. minced garlic 1...

Ratatouille Subs

A twist on classic ratatouille. Inspired by Deb Perelman’s Smitten Kitchen cookbook Makes 4 – 4” sandwiches Ingredients 1 eggplant 1 zucchini 1 summer squash 2 bell peppers 1 onion 1 cup tomato puree or tomato sauce 1 garlic clove minced 2 T olive oil Salt...

Roasted Eggplant Spread

Can the Barefoot Contessa ever be wrong?  The answer is no 🙂 This simple roasted eggplant spread is a go-to for entertaining. Ingredients 1 medium eggplant 2 red bell peppers, seeded 1 red onion, peeled 2 garlic cloves, minced 3 tablespoons good olive oil 1...