With eggplant from Redland Organic’s summer sales, William and I went on a two-day eggplant binge, starting with Moroccan Chicken with Eggplant, Tomatoes and Almonds from epicurious.com. We’re not big chicken fans, but the dish’s spice-heavy liquid (tomatoes + paprika, turmeric, coriander, fennel seeds, pepper, cumin and ginger) simmered once-bland chicken thighs in a seductive Middle Eastern bath. In my beautiful but underused tagine, I made a half batch of the recipe with double the eggplant and crunchy, toasted almonds. We had more than enough for four heaping portions.

This meal is low-fat (by my standards, at least) and light. We paired it with simple piles of couscous for dinner and big hunks of bread for sopping the next day at lunch.

On day two, I made a massive pot of Eggplant Pasta with Gorgonzola based on a recipe from thekitchn.com. The velvety sauce is imbued with an unmistakable funk of blue cheese. An Occasional Omnivore first, I  used less cheese than the original recipe called for. A little gorgonzola carries a ton of flavor weight, and I didn’t want the eggplant to get lost in a cheesy mess.

The eggplants in this dish are roasted instead of fried, which cuts prep time and clean up. And the underdog of the meal is a garnish of chopped parsley. It does more than sit pretty for photos. By sprinkling it on at the end, the grassy herb serves as a fresh foil to the rich gorgonzola.

If you’re looking for a quick, quirky alternative to pasta alla norma or eggplant parm, this is it.

Eggplant Pasta with Gorgonzola
6 tablespoons extra virgin olive oil, divided
2 medium eggplants
1 medium red onion, thinly sliced
3 cloves garlic, chopped
4 ounces cremini mushrooms, diced
1 cup crushed tomatoes
1/2 teaspoon red pepper flakes
1/2 cup packed basil, thinly sliced
1 pound fettucine
Salt and pepper
6 ounces gorgonzola, crumbled
1/4 cup chopped parsley

Instructions
Preheat oven to 400°. Toss eggplant with 4 tablespoons of olive oil. Spread the eggplant onto a large, rimmed baking sheet, sprinkle with salt and pepper, and roast until eggplant are tender and light golden, 20 to 25 minutes.

Meanwhile, bring a large pot of salty water to a boil. Also, heat remaining olive oil in a large pot, add onions, and cook 8 to 10 minutes, until they begin to caramelize. Add garlic, cook 1 minute more. Stir in mushrooms, crushed tomatoes, red pepper flakes, and basil. Bring to a boil, reduce heat, and simmer for 10 minutes.

Add pasta to boiling water, and cook according to package instructions.

Meanwhile, add roasted eggplant to sauce, and continue to simmer, at least five minutes. Season with salt and pepper to taste.

Drain pasta, reserving 1/2 cup pasta water. Add water to the sauce, along with pasta and gorgonzola. Toss the pasta to coat it with the sauce. Divide pasta onto plates, and sprinkle with parsley.

Serves 5 to 6

Last week, I turned to Bee Heaven Farm’s newsletter for a lovely, lazy vegetarian dinner and easy way to cook up my box’s eggplant and komatsuna (a Japanese green closely related to the turnip). I made a quick riff on Worden Farm’s Eggplant Garlic Komatsuna recipe, adding lemon for zip and substituting red onion for garlic (somehow I ran out of garlic) and basil for cilantro.

I served a heaping portion of the eggplant with buttery green beans and rice. I know I should have worked more protein into the meal, but then it wouldn’t have been so lazy.

Lemony Eggplant with Komatsuna
1/4 cup extra virgin olive oil
1/3 cup diced red onion
2 medium eggplant, diced
2 to 3 cups chopped komatsuna
Salt and pepper to taste
2 tablespoons thinly sliced basil
2 teaspoons lemon juice

Instructions
Heat olive oil in a wide, deep frying pan on medium-high heat. Add onion, and cook 2 to 3 minutes. Add eggplant, and cook five minutes more, until it begins to soften. Add about 1/2 cup water if eggplant sticks to the bottom of the pan. Turn heat to medium. Mix in the komatsuna, cover the pan, and cook 3 minutes more, until greens are tender. Remove the pan from the heat, and stir in salt and pepper to taste, basil, and lemon juice.

Serves 4 to 6

This weekend, I picked up my first glorious box of produce from Bee Heaven Farm’s community supported agriculture (CSA) program. The surprise package contained callaloo, tomatoes, avocado, lettuce, mizuna, farm-fresh eggs, roselle, corn, turnips, green beans and bok choy! For the next few months, the majority of my recipes will be inspired by such local, seasonal produce.  (I am so freaking excited.)

I usually start planning my weekly menus on Thursdays, but with a CSA, I won’t know what produce I’ll have to cook with until Saturday morning. My meals, no doubt, will have to get creative.

To start my CSA season properly, I made my all-time favorite meal—corn and tomato pie. This James Beard recipe is all Americana with a biscuit crust, ripe tomatoes and corn, sharp cheddar and lemon mayonnaise. For most of the United States, this pie should be reserved as a summer treat, but South Floridians can enjoy it November through February or April, as long as our slightly cooled climate gives us tomatoes and corn.

I’ve made this recipe four or five times now and have simplified it a bit. I don’t pulse my corn in a food processor nor do I peel the tomatoes. Also, the original recipe calls for beefsteak tomatoes, but I’ve used a mix of cherry, beefsteak and our lovely Florida uglies—the variety of tomato matters much less than the freshness and flavor. In a pinch, I’ll also substitute scallions for chives. But don’t skimp on the mayo and cheddar. They provide the dish’s craving-inducing, belly-satisfying richness. Believe me, unless you hate “summer” flavors, vegetables or America, you can’t help falling for this pie.

Catechism introduced me to Purgatory years ago, but I had not met uova in Purgatorio until last month through a recipe on thekitchn.com. This dish in limbo requires little time for preparation and combines some of my favorite ingredients—eggs, tomatoes, garlic and basil—which are designed to be spread upon and sopped up by a crusty hunk of bread.

The basic premise of the recipe is to cook eggs in a tomato sauce—some recipes call for baking the eggs. Others recipes (including mine) cook on the stove top.  And though the flavor profiles are continents away, this dish is reminiscent of my favorite curried eggs, which also are cooked in a tomato base.

While my recipe sticks with tomato sauce basics, others call for olives, mushrooms, Parmesan, etc. Use what you love and have on hand for a simple, healthy, filling, vegetarian, cheap and guiltless meal. 

Uova in Purgatorio
1/4 cup olive oil
3 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1 14-ounce can whole tomatoes
1/2 teaspoon salt
1/3 cup thinly sliced basil
4 eggs

Instructions
In a medium saucepan, heat olive oil on medium. Add garlic and red pepper flakes, and cook until garlic turns golden—2 to 3 minutes. Add tomatoes (and their juices) and the basil to the pan. Break up tomatoes with the back of your spoon. Bring mixture to a boil, and simmer until mixture thickens. You should be able to drag your spoon through the sauce and leave a momentary trough.

Make four indentions in the sauce, and crack an egg into each. Cover the pot, and cook until egg whites are firm but the yolks are still runny, about 3 minutes.

Divide eggs and sauce into 2 bowls, and serve with big hunks of crusty bread.

Serves 2

I began making this roasted eggplant spread for William when we first started dating. It’s simple, satisfying—just as good atop a slab of bread (as it’s used here) as it is a side dish or salad. 

I made this a day in advance for the ultimate weeknight supper in minutes. Here it’s topped with a good sprinkle of Parmesan, but I’d also enjoy it with a melted piece of provolone or mozzarella.  

Simple Roasted Eggplant Spread 
2 medium eggplants, cut into 1/2-inch cubes
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 medium onion, chopped
6 cloves garlic, left unpeeled
1/3 cup extra virgin olive oil
2 teaspoons white wine vinegar
1 1/2 tablespoons capers, drained finely chopped
2 tablespoons sliced fresh basil
1 tablespoon finely chopped oregano 
Salt and pepper to taste

Instructions
Preheat oven to 375°.

In a large bowl, toss eggplants, bell pepper, onion, and garlic with olive oil and salt and pepper (you can add more after it cooks). Spread eggplant mixture onto a large baking sheet, and bake for 30 to 40 minutes, until eggplant is tender. 

Spoon eggplant mixture back into bowl, and squeeze garlic cloves from their skins. Lightly mash the vegetables. You want the mixture the be spreadable, but retain some sense of chunk.  

Stir in vinegar, capers, basil, oregano, and additional salt and pepper, if needed. 

Use the spread for sandwiches or as a dip, side or salad. 

Serves 6 as a sandwich filling

I had my seasonal love affair with tomatoes … months ago. And while the rest of country is enjoying farm-fresh tomatoes, I’ll have to wait until winter to enjoy the next Miami crop. In lieu of patience, I decided to satisfy a tomato-basil craving with this tomato soup recipe that uses canned tomatoes (roasted for extra flavor), fresh herbs, and heavy cream.  

I’m glad I caved. I had a BIG bowl for dinner (sopped up with a hunk of olive bread) and am freezing leftovers for quick dinners in the coming weeks. 

All-season Tomato Soup
28 ounces canned diced tomatoes
1/2 cup olive oil
1/2 cup diced celery
1/2 cup diced carrot
1 cup diced onion
3 gloves garlic, chopped
3 sprigs thyme
2 cups vegetable broth or water
2 tablespoons butter
1/3 cup basil, packed
1/2 to 3/4 cup heavy cream
Salt and pepper to taste

Instructions
Preheat oven to 450° and position rack in the top third of the oven. Drain tomatoes, reserving liquid. Toss tomatoes in 1/4 cup oil, and spread onto a rimmed baking sheet. Place tomatoes in the oven for 10 minutes, until they begin to caramelize. 

Meanwhile, heat remaining olive oil in a 4-quart pot and cook celery, carrots, onion, garlic, and thyme for 10 minutes. Add roasted tomatoes, reserved tomato liquid, vegetable broth, and butter. Bring soup to a boil, reduce heat to low, and cook for 15 to 20 minutes, until vegetables are tender. 

Remove thyme sprigs. Stir in basil and cream, and puree with a hand blender to desired consistency. Add salt and pepper to taste. Serve hot with a sprig of basil.

Serves 4

Although my urban gardening skills are far from perfect, I plucked my first crop of hot red peppers (a total of five) from my balcony this weekend. I stuffed them with a mixture of cooked mild Italian sausage, fresh basil and oregano, mozzarella and fresh bread crumbs. I cooked them  at 425° for 25 minutes in a baking dish with 1/4 inch of water.  

The final product: tender, fruity peppers with a touch of heat and a mouthful of fatty sausage and cheese. I planned on eating three and saving two for lunch leftovers. But I enjoyed my bounty so much that I ate all five.

Bread layered with cheese and basil

Pressed and dressed sandwich

This was a playful dinner that made use of homemade bread and fresh basil from my herb garden. For my first try, I used fig jam to accompany the goat cheese and pressed the buttered sandwich between two nonstick pans. For lunch the next day, I assembled a strawberry version and warmed it in a toaster oven at work. (I had to share a bite or two with coworkers, as well.)

I preferred the strawberry sandwich—the fruity jam is a natural partner to basil. And the toaster oven made the cheese adequately oozy, without dirtying two pans.  

Goat Cheese and Jelly Sandwiches
4 slices of crusty peasant bread
3 ounces soft goat cheese
Sea salt
Pepper
1/4 cup roughly torn basil 
2 tablespoons fig or strawberry  jam
1 tablespoon butter

Instructions
Divide goat cheese in half, and place onto two slice of bread. Sprinkle with sea salt and freshly ground black pepper. Top the cheese with torn basil. Spread 1 tablespoon of jam on each remaining slice of bread. Assemble sandwiches and heat (you can use a toaster or a skillet with melted butter.

Serves 2