And lordy, we’ll need them all. This is our Ichiban eggplant right now:
That’s one plant. Luckily, we all love this variety so the other night I wandered out back and gathered 2 eggplant and a handful of grape tomatoes. Oh wait a minute. There were no ripe grape tomatoes. Squirrels are satan. I swear. So here’s what went down:
Simple Eggplant Saute
2 japanese eggplants or 1 medium globe eggplant, cubed
1 onion, cut into half moons
3 sprigs of fresh thyme
olive oil
sals & pfeffer
Diced tomatoes or 1/2 can diced tomatoes (squirrels, grrrrrr), optional
Mix it til it’s tasty over medium heat. Add tomatoes once eggplant is softened.
Duh, huh? Picture Time!!!
No tomatoes.
Yummy.
The Recipes preferred the tomato version, but I think that’s because I under salted the other version which was lovely and subtle.