The best part of traveling for work is coming home. I was back in town from a week in Texas and was able to get to the Dupont farmer's market on Sunday. There, I happily found all the fruits and veggie joys of the summer season. I was really excited to see goat sausage! Eager to try it, we made the goat last night with Mediterranean couscous and sauteed eggplant and tomatoes.
We simmered the sausages in some water while the eggplant cooked and the seared them in the pan. It was a perfect meal. Here is how I prepared the eggplant (adapted form M.Bittman's How To Cook Everything Vegetarian):
What you need:
-2 small eggplants (I used two of different varieties)
-1 medium onion
-5 garlic clove (you can use less if you aren't a huge garlic fan)
-2 cups chopped tomatoes (I used green heirlooms ... yum!)
-1/2 cup olive oil
What to do:
1. Chop the onion and garlic.
2. Cut the eggplant into 1/2 inch cubes (I left the skin on)
3. Heat the olive oil in a large pan on medium heat and add all the onion and most of the garlic (save about a teaspoon for later)
4. Cook the onion and garlic on medium heat for 5 minutes until soft.
5. Add in the eggplant and stir for 5-10 minutes.
6. Chop the tomatoes.
7. After another 10 minutes (when the eggplant is tender), add the tomatoes and the remaining garlic.
8. Continue stirring and cooking for another 20 minutes or so until the eggplant is soft and yummy (I advice a taste-test)!
9. Season with salt and pepper.
Additional good news: I wrote this post from my new phone! I think this means that I will be able to post more frequently.