Wednesday, June 13, 2012
The unwavering summer heat has really taken a toll on our garden. Even our little yellow plum tomatoes are not producing very much. Still, I am determined to cook what little I can harvest. Tonight I made a stirfry using sliced baby eggplant, (from our garden), onions, halved yellow tomatoes (again our garden), Trader Joe's frozen artichoke hearts, garlic, and oregano from our fresh herbs.
I sautéed them with olive oil and let them caramelize. To finish I added balsamic vinegar. Holy moley, it made for one mass of ugly on our plates. I served them next to ground chicken burgers. This mixture is not going to make the cover of anyone's cooking magazine. It was such a mass of brown stuff, we hesitated to take the first bite. Much to my surprise, it was good. Ugly, but good. This is one dish I would not take a picture and share with anyone.