With the very warm wet summer this year we have a bumper crop of green beans, tomatoes and eggplant. This morning I used 12 pounds of our tomatoes and 4 pounds of eggplant to make some lovely jars of aubergine pasta sauce.
The recipe I use is as follows. Please keep in mind that the canning method is the one that I use in my house. Please follow the canning method and times that are appropriate for your household.
- 2 tablespoons olive oil
- 1 large onion , chopped
- 6 garlic cloves , chopped
- 1 large bell pepper , chopped
- 2 lbs eggplants, cubed
- 8 cups tomatoes , peeled & cubed
- 1/4 cup tomato powder or 1-6 ounce can of tomato paste
- 4 tablespoons fresh basil
- 1/4 teaspoon red pepper flakes
- 2 teaspoons dry oregano
- 1/3 cup date sugar (can substitute brown sugar)
- 2 teaspoons sea salt
- 1 teaspoon pepper
- 1 cup dry red wine
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic; cook until the onion is soft.
- Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, hot pepper flakes, sugar, salt, pepper, and wine; stir.
- Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
- Blend mixture with an emersion blender.
- Put into hot jars and add prepared lids and rings. Screw rings on until finger tight.
- Process in hot water bath for 40 minutes.
No matter how much canning I do, the reduction in volume when fresh produce is processed always amazes me.
We have finally arrived at the Time in the growing season hat we can eat mainly out of our gardens. This morning I picked eggplant, sweet peppers, green beans, tomatoes and onions. A number of the fresh veggies noted earlier, and a block of tofu made by a local farm were used to create a Sriracha-spiced Stir-Fried tofu with eggplant and red bell peppers for dinner. There is nothing quite like the taste of garden ripened produce to make a very memorable meal.
If you would like to try this dish the base recipe can be found on Kalyn’s blog.
I made some minor adjustments to her recipe to fit what I had available in my gardens. I replaced the Thai basil with fresh Italian basil, the green onion with a freshly picked shallot, peanut oil with canola oil, and stevia with maple syrup. I also sliced the fried garlic and added it back to the dish at the same time as the sauce was added,
Mashed Potato Topping
- 2 large potatoes
- 1/2 cup unsweetened almond milk
- 3 large cloves garlic, minced
- salt and pepper to taste
- 1/2 cup fresh parsley
- 1 tbs olive oil
- 1 1/2 cups minced onion
- 4 large cloves of garlic, minced
- 1 stalk celery, finely minced
- 1 lb of portabello mushrooms, chopped (these fool non-vegetarians believe that there is meat in the dish)
- 1 lb eggplant, diced
- 1 medium bell pepper, minced
- 2 tsp dried basil
- 1/2 tsp dried thyme
- 1 cup peas (fresh or frozen)
- 3/4 cup grated cheddar cheese
- 1/4 cup fine breadcrumbs
- 3 tbs cider vinegar
- cayenne to taste
- Peel and scrub the potatoes, and cut them into chunks. Cook in boiling water until soft. Drain and transfer to a bowl. Add garlic ad milk and mash well. Add salt and pepper to taste, and stir in the parsley. Set aside.
- Saute onions in olive over medium heat for about 5 minutes, or until they began to soften.
- Add garlic, salt, pepper, celery, mushrooms, eggplant, and bell pepper. Stir until well combined, cover, and cook over medium heat for about 10 minutes, stirring frequently. Add the hers, stir, and cover again. Cook for about 5 more minutes, or until the eggplant is tender.
- Stir in the peas, cheese, breadcrumbs and vinegar. Add cayenne to taste. Transfer the mixture to a casserole and spread it out.
- Spread the mashed potatoes over the vegetables. Dust with paprika.
- Bake uncovered in a 350 oven for 25 or 30 minutes, or until lightly browned on top and bubbly around he edges.
Adapted from recipe in Enchanted Broccoli Forest
- 1 1/4 green lentils
- 1 large eggplant, sliced
- 4-5 tbsps oil
- 1 large onion, chopped
- 1 clove garlic, crushed
- 1 large carrot, diced
- 4 sticks celery, finely chopped
- 1-2 tsps mixed herbs
- 1 1/2 cups preserved tomatoes
- 2 tsps shoyu sauce (Japanese soy sauce)
- Black pepper
- 2 medium potatoes, cooked and sliced
- 2 large tomatoes or 1/2 pound of heirloom tomatoes sliced
- 4 tbsps butter
- 4 tbsps brown rice flour
- Scant 2 cups unsweetened almond milk
- 1 large egg separated
- 1/2 cup grated cheddar cheese
- 1 tsp nutmeg
- Cook the lentils in water until soft. Drain and reserve the liquid.
- Fry the eggplant in the oil, drain well and set aside.
- Cook the onion, garlic, carrot, celery in a little of the lentil stock.
- Simmer with the lid on until just tender.
- Add the lentils, mixed herbs and preserved tomatoes. Simmer for 3-4 minutes.
- Season with the shoyu and pepper.
- Place a layer of the lentil mixture in a large casserole dish and cover with half of the eggplant slices.
- Cover the eggplant slices with half of the potato slices and all the tomato.
- Repeat with the remaining lentils, eggplant and potatoes.
- To make the sauce, melt the butter in a saucepan, remove from the heat and stir in the flour to make a roux.
- Add the milk gradually, blending well, so that the sauce is smooth and lump free.
- Return to the heat and stir continually until the sauce thickens.
- Remove the pan form the heat ans cool slightly, Add the egg yolk, stir in the cheese and add the nutmeg.
- Beat the egg white until it is stiff, then carefully fold into the sauce.
- Pour the sauce over the moussaka, covering the dish completely.
- Bake at 350 degrees for about 40 minutes until the top is golden brown and puffy.
Note: The moussaka can be made ahead, assembled without the sauce and frozen. Defrost, add the sauce and cook as noted above.