Eggplant recipes

Andrea Searls’ Eggplant Caponata
CSAer Andrea adapted this from The Italian Ingredients Cookbook by Kate Whiteman

3/4 lb eggplant (the amount in the basket this week)
1/8 cup olive oil
grated rind and juice of 1/2 lemon
1TBSP capers
6 pitted green olives
1 TBSP chopped fresh parsley
salt and pepper
toasted pine nuts
Parmesan

1. Cut eggplant into cubes. Cook in olive oil for about 10 min, until golden and softened. Drain on paper towels and sprinkle with a little salt.

2. Toss eggplant other ingredients.

This is good just as a side salad, as an app with bread, or with pasta.

Eggplant Parmesan also by Andrea

I also really like eggplant parmesan. I don't have a real recipe but I bread eggplant slices using egg then breadcrumbs then bake them till they're tender and a little crispy. Layer tomato sauce, eggplant, mozzarella, till I fill up my pan, then top with mozzarella and lots of parmesan. Bake till bubbly, an hour? Other veggies are really good mixed in there too.

Grilled Eggplant Stack
originally by CSAer Lisa Whitney based on a recipe in Cooking Light but mutilated by me to make it fit on the back of the CSA flyer
dressing:
3/4 lb eggplant 1/4 cup balsamic vinegar
1 small green zucchini 1 tbsp brown sugar
1 small yellow zucchini 1/4 dry red wine
1 large red bell pepper
1/4 cup goat cheese Salt and pepper
olive oil 1 tbsp each chopped basil and oregano

Slice the eggplant ½ inch thick (salt, rinse and dry if necessary), slice zucchini ¼ inch thick, flatten pepper piece with a hand. Brush with olive oil, salt and pepper and grill 8 mins - until tender. Combine dressing ingredients and boil dressing to reduce it to 1/4 cup (about 8 minutes). Mix goat cheese and herbs. Stack: eggplant, cheese, both color zucchinis (side by side), drizzle with dressing, then pepper, eggplant and more dressing. Let sit 5 mins before serving.