Arugula
Eggplant Mix
Shishito Peppers
Sungold Cherry or Red All-Purpose Tomatoes
Little Leaf Cucumbers
Garlic
Basil
Tomato, Basil, & Cucumber Panzanella with Grated Tomato Vinaigrette
Italian Pasta Salad with Tomatoes & Arugula
Cucumber, Peach, & Arugula Salad
Piri Piri Chicken with Shishito Peppers
Seared Eggplant with Shishito & Corn Relish
Lebanese Baked Eggplant With Beef & Pine Nuts
Caponata from The Kitchen Garden
Lots and lots of olive oil
1 cup chopped onion
1 head garlic, chopped
1/2 tsp chili flakes or fresh hot peppers, to taste
1 pound peppers, cut into large chunks
1 pound eggplant, cut into large chunks
1 or 2 ripe plum tomatoes, chopped
salt & pepper
1 Tbsp sugar
1 Tbsp red wine vinegar
1 Tbsp capers
3 Tbsp chopped Kalamata olives
Few sprigs chopped basil and parsley
Preheat oven to 400 degrees. Heat about 4 Tbsp olive oil in a heavy pot or Dutch oven with a lid that can go in the oven. Sauté the onion and garlic until soft. Add the pepper flakes and peppers and sauté over medium heat 5-10 minutes. Add eggplant and sauté another several minutes. You may want to add more oil to make sure everything is generously anointed. Add the tomatoes. Cover the pot and put it in the oven to bake for 20-30 minutes. Everything should be very, very soft. Season with salt, pepper and the other seasonings. Adjust sweetness, salt and acidity to taste. Serve it warm on fresh crusty bread or at room temperature the next day. Makes a great pasta sauce, too. (The original version contains chunks of celery, too. If you like celery, you can add it when you add the tomatoes.)