These days I’ve been cooking light and as easy as I can. The new gardens are taking more time than I expected, but I find myself unable to leave them once I get working. At the end of the day the last thing I want to do is prepare a large dinner meal. But on the plus side, the spinach and ruby chard are just about ready to pick! Here’s a dish that I make often and so simple to prepare or can be made ahead and heated just before serving. You can add any veggies you like to this dish. I used mixed sweet peppers, shallots, and garlic along with some frozen corn I had on hand…along with the star of this dish, the eggplant. I prepared this early in the morning, so I could just pop it into the oven at dinnertime.
· 2 medium eggplants
· ½ cup frozen corn
· 2 shallots finely chopped
· 3 garlic cloves, minced
· ¾ cup diced sweet peppers
· 2 TBLS olive oil
· 2 TBLS minced fresh parsley
· ½ tsp summer savory, minced
· 1/4 teaspoon minced fresh thyme
· sea salt & ground pepper to taste
· 2 oz crumbed feta cheese
· 3 oz shredded fontina cheese
· 1 egg, beaten
· 1/2 cup water
Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp and set shells aside.
In a large skillet, saute the eggplant pulp, corn, shallots, peppers and garlic in oil until peppers are just tender. Stir in herbs and seasoning. In a separate bowl mix cheeses and one beaten egg together. Add cheese mixture to sautéed vegetables. Spoon mixture into reserved eggplant shells. Sprinkle with paprika. Place in an ungreased baking dish and pour water into bottom of pan..
Cover and bake at 350° for 25-30 minutes or until heated through. Uncover and bake 5 minutes longer or until cheese is lightly browned. Enjoy!