One eggplant, cut into 1” cubes2 cloves garlic 1½ Tbsp. olive oil 1½ Tbsp. fresh or 2 tsp. dried each chopped parsley & basil 1 lb. chopped tomatoes Salt and pepper ¼ tsp. crushed red pepper ¼ lb. part-skim mozzarella

Rub eggplant cubes with 1 tsp. salt & set aside. Roughly chop tomatoes & put into a saucepan with crushed red pepper over med. heat, stirring occasionally. Mince garlic, parsley & basil. Cut mozzarella into 1” cubes. Heat the oil over med-high heat in a non-stick skillet. Rinse the salt from the eggplant & dry it with a clean towel. Fry it for 8 mins, stirring regularly, until it is translucent and lightly browned. Add chopped garlic & stir for 30 secs. Add tomatoes (and dried basil, if using) & bring to a boil. Cook & stir until the sauce thickens enough that you can push it to one side & expose the bottom of the pan. Turn the heat down to low & add fresh parsley, basil, & salt & pepper to taste. Cook two mins. Taste & adjust seasonings. Stir in mozzarella cubes & serve with thick slices of good bread and a salad.

From former Eatwell CSA Manager Tom McElderry