This is by no means a food blog, but my love of food and cooking certainly inspires my photography at times. After attending Aran and Nadia’s workshop in Italy I find myself wanting to explore food photography even more as well as document some of the things I create in the kitchen. (I tend to forget some really good things I’ve made!)
So this week I had a bunch of summer veggies I needed to use up and this is what I came up with… and let me tell you, it was really really good.
This recipe could obviously be moderated in many ways, but here is what I did:
Ingredients:
-Italian bread
-1 eggplant
-2 zucchini
-1 large onion
-1 can tomatoes
-olive oil
-salt and pepper
-crumbled goat cheese and basil for garnish
First I sliced and salted the eggplant to release some of the bitter juices. Set aside. Then diced the onion and zucchini and put in oven safe dish. After about 20 minutes I dried the eggplant and diced it as well adding it to the other veggies. I tossed the veggies with olive oil, salt and pepper and cooked them in the oven for about 30 minutes at 350 degrees (stirring about every 10 minutes). When they were just about done I added the can of tomatoes and cooked for another 5 minutes.
Afterwards I grilled (or toasted) thick slices of day old Italian bread and topped the bread with veggie mixture, crumbled goat cheese and fresh basil. A fairly simple dish but with really amazing flavor! Not to mention a great way to use up some of your veggies :)
