Bag-o-plenty #1 came from my hubby's parents, who had a bumper crop of tomatoes, purple eggplant, zucchini, and green peppers. Since I was too
Bag-o-plenty #2 came from my good friend, Allison. She had a monster bag of white eggplant and cherry tomatoes for me. She didn't ask if I'd want them. She knows me pretty well :)
So, I now had an unexpected (but greatly appreciated) bounty of tomatoes, eggplant, zucchini, and peppers on hand. But what to do with them? I started flipping through my cookbooks, looking for inspiration. Then I remembered a recipe I had made a couple of years ago from Vegetarian Times for Eggplant Provencale. I was pretty sure it had all of these ingredients in it. Turns out - I was right!
Eggplant, tomatoes, green peppers, onions, and garlic are sauteed together, then tossed with chopped green olives, capers, parsley, and spices.
A light coating of Italian breadcrumbs, nooch, and melted Earth Balance tops it off before baking.
The eggplant was silky, soft, and delicious, and the combination of tomatoes and breadcrumbs reminded me of Eggplant Parmesan. It was fabulous!