Let’s see…
I have four heirloom tomatoes. One Eggplant. Must use.
Perhaps: slice and roast said tomatoes and eggplant. Sprinkle with a bit of garlic, and basil from the garden. Serve over seasoned white beans (I just happen to have some in the freezer) and topped with feta cheese.
Maybe throw in some crusty, homemade bread with olive oil. How does that sound?
Marlene Dotterer 