The theme for Eating with Ellie this week was The Color Purple which brough to mind all kinds of yummy veggies. But I stayed with
because it is coming in from the garden now. I love the Japanese eggplant. It is so tender and it doesn’t really need to be peeled like the Big Bell.
I admit, I have made this before to go with some salmon patties but I never blogged about it because it was an extra side. I had no trouble making it again this week. Especially since it is garden season and I could pick everything fresh. Fresh like pick in the morning, cook at night.
Lots of wonderful fresh eggplant, zucchini, garlic, basil, and tomatoes from the garden. I had made a note that it needed a touch more salt so I added just a tad. Perfect!
The recipe is from Ellie’s So Easy (page 192) , but you can also find it online.
There is more purple over on Eating with Ellie so go check it out.