A Recipe for Summer’s End in Umbria
The last eggplants, zucchini, peppers and tomatoes are in the vegetable gardens of Umbria now. When a mother-lode gift of these vegetables from our friends Mary and Renato arrived, how not to cook up a few of them?
I decided to combine eggplants, tomatoes, peppers, zucchini with potatoes, garlic, onion and a trio of herbs. With the cooler weather now of October, only a few forlorn basil leaves remain in the garden so I used our parsley and marjoram and oregano from the mountains of Crete (a recent gift).
After dicing the eggplant, Pino sprinkled a generous amount of salt over the pieces to leach out the bitterness. (I rinsed them in water about twenty minutes later).
Next steps to this easy, tasty “Summer’s End Vegetable Medley”?
Saute’ two garlic cloves in Extra-virgin olive oil (and accept no substitutes!). When garlic is golden, add a diced celery stalk and the sliced onion. Simmer just a few minutes and then add diced potatoes:
…….and ready to keep cooking? Many recipes on this blog and on the Recipes page of www.annesitaly.com