I undressed the first seasonal tomatoes by plunging them in hot water to remove the skins, and cooked them with eggplant to have with pasta. I’ve forgotten how to cook eggplant without making it taste like water, and I wonder if the best approach is to drown it in sauce. This time it helped a little that I added saffron, plus a lot of basil and parsley.
(Photo: Brookside Gardens, summer.)
365 Days of Food 