The anticipation of summer is in the air. And along with the lazy afternoons I’m daydreaming of spending on a picnic blanket, somehow the work load picks up. Funny how these two are playing hand in hand. To cheer myself up I induldged in purchasing this lovely lovely book that I have been awaiting to read: la tartine gourmande. It is absolutely spectacular in every way. My friends laugh but I know that if you are reading this and love food/cooking like I do then wanting my life to be more like a cookbook is not crazy. One day…..one day.
BUT. . . . Until that day I have some equally delicious eggplant to share.
Eggplant has become my new favorite food. I can’t get enough of it….One evening I set out to make stuffed eggplant…became distracted by the roommate and ended up chopping and talking till I had a bowl full of eggplant circles instead of the intended slice down the middle. No matter…for then this dish was born and it is as easy as pie to make. Chop. Roast. Eat.
Roasted Eggplant with Tomato
One regular eggplant – rinsed and chopped (anywhichway)
I large can (28 oz) of diced tomatoes (fresh will be great when in season)
2 cloves chopped garlic – or a large spoonful minced
seasoning to taste (salt, pepper, garlic powder, dried thyme, dried basil)
Shaved parmesan cheese to top
Grease a baking sheet and preheat oven to 350 degrees. Rinse and chop the eggplant and mix in a large bowl with tomatoes. I drain some but not all of the juice, most will cook away regardless. Add garlic and a few dashes of spice. I normally toss a bit of olive oil in as well. Stir, then lay in an even layer on the baking sheet. Cooking times will vary around 45 min to an hour, I’ve done two before, and everything should be roasted perfection. Serve hot with shaved parmesan and Enjoy the tantalizing taste of eggplant.