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Tomato, Eggplant, Basil Recipe

August 24, 2009

Tomatoes, Eggplant, Cheese and Basil

I ran across a version of this recipe in Martha Stewart’s Everyday Food Magazine earlier this summer and I saved it to try when the tomatoes were in season. Unfortunately, my four legged garden companion Loki ate the book before I could copy the recipe  and properly cite it, so I made this from memory.

  • Eggplant sliced thin
  • Tomatoes, any variety sliced
  • Buffalo mozarella cheese
  • Basil, any variety
  • Coarse salt and pepper
  • Olive oil
  • Balsamic Vinegar

Place the eggplant on a jellyroll sheet coated with olive oil. Sprinkle with coarse salt and pepper. Then brush the tops of the eggplant with olive oil as well. Bake for 20 minutes at 350 degrees.

Once it is done, arrange eggplant, tomatoes and cheese on a platter. Sprinkle torn basil leaves over the veggies and cheese. Pour about two tablespoons of olive oil and balsamic vinegar. Eat!

NOTES: There are many ways to play with this recipe. Try different varieties of eggplant, tomatoes and basil as well as different types of vinegar. The many combinations are delightful on a hot summer night!

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