At the Eastern Market this Saturday I picked up beautiful eggplant, heirloom tomatoes and basil. I combined these items with onion and garlic for a Mediterranean feast for one.
I started with the onion, garlic, eggplant and olive oil and later simmered in the tomatoes on low creating a ragu of sorts.
I ate this dish hot and plain with fresh basil on top and a sprinkle (or two) of fresh Parmesan and the next day cold. I think that for pasta eaters it would be great with couscous or whole wheat pasta.
No comments:
Post a Comment