Harvest Time

I haven't posted here in about a year.  So many things take me away from the things I want to do.  All of them good of course!  I switch from craft to art to music to gardening to travel, there are too many wonderful things to do in this world.  So this is my attempt to make my posting easier and more frequent. 

Rutgers Tomato 

It is harvest time here in eastern PA.  Tomatoes, peppers, eggplants, corn, peaches are all ripening filling our market stands and farmers markets with an abundance of locally grown produce.  My small back yard is also producing food for the table, I harvested my first Rutgers tomatoes this weekend.


So with all this fresh produce coming in, this is my attempt to help use it deliciously. 



The following recipe can be served hot or cold, but I really recommend that you follow the recipe, including the chilling part, and reheat it if you want it hot.

I made this in my toaster oven and so used the small pan, (9"x9"), that came with it.  This is a lazy cook recipe, so don't worry if the ingredients are not distributed evenly in the pan when you start!

Eggplant Appetizer 

Eggplant Appetizer

3 C. eggplant cut into 3/4” pieces
1/3 C. green pepper cut in 1/2” pieces
1 sm. onion, chopped
3 sm. cloves of garlic, crushed
1 tsp. minced jalapeno pepper
2 tbsp. fresh parsley, chopped
about 12 sun dried tomatoes, chopped
1 1/2 tbsp. small capers
1/2 cup olives; black, green, or mixed, chopped
1/4 C. olive oil
salt and black pepper to taste

Preheat oven to 325°.

Pour 2 tbsp. of olive oil into the baking pan.

Layer vegetables and herbs in pan as you chop them, reserving half the eggplant for the top layer.

When all the ingredients are in the pan, including the last layer of eggplant, sprinkle the last 2 Tbsp. of olive oil and salt and pepper over the top and place the pan in the oven.

Let roast for 1/2 hour, then take the pan out of oven and stir the vegetables.

Redistribute so they are in an even layer in the pan, and return to the oven.

Repeat stirring in 1/2 hour.

Roast for an additional half hour (total roasting time 1 1/2 hours), then remove from the oven and pack tightly into a glass pint canning jar.

Cover loosely and let cool to room temp. This allows the moisture to distribute evenly.

Place in refrigerator and let chill overnight.


Use this over cold pasta or spread on crusty bread.

I hope you enjoy this recipe, and please note, although it is pictured in a canning jar, I have not tried to can it, and have no directions for doing so.

More recipes to come....