We enjoy this recipe as either a side salad – or as bruschetta on sour dough bread.
I used ingredients from my vegetable garden to make this recipe on the weekend when friends came for lunch. I have 2 eggplant plants that are producing beautifully. I picked 3 eggplants on the weekend and there are another 7 on the bushes maturing. My tomato plants have just started giving me lovely tasty ripe tomatoes and I have a huge beautiful crop of basil. My zucchini (courgette) seems to be growing very slowing, my third patch seems to have less fertile soil than the others. The zucchini I used in this recipe came from my lovely next door neighbor’s garden.
I don’t salt then rinse my own eggplants are they are never bitter and I find it unnecessary. If you are making this recipe using eggplant from the store you may wish to do so.
This recipe is adapted from one in Susan Loomis’ novel, On Rue Tatin –Living & Cooking in a Small French Town.