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Week 19: Eggplant

A quick post today to share what I’m doing with the eggplant we got this week. I’m really loving it.

It’s simply roasted with other vegetables and then used in a variety of recipes. And, oh, it’s sooo good. Just look at it. Isn’t it beautiful?

The roasted veggies are delicious mixed with tomato sauce and then served over gluten free penne. Tomorrow I’m planning to have roasted vegetable topped pizza. And, then who knows? It freezes very nicely so there’s time to think up some new ways to enjoy it.

Roasted Eggplant, Tomatoes, Onions, and Peppers

Cut up the veggies. I used 2 or 3 ripe tomatoes, a large onion, a medium sized eggplant and a large red pepper. Toss with olive oil, salt and pepper and place on a parchment lined cookie sheet. Roast for about 30-40 minutes until nicely wilted and beginning to carmelize. Keep an eye on the veggies to assure they don’t burn. I peeked in at about 15 to 20 minutes, tossing them to assure even cooking.

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