Recommended by Clara Metzler, Farm Assistant
Growing up, I distinctly remember turning up my nose to the very mention of eggplant. Sure, eggplant parmesan was okay, but it wasn’t anything to write home about. However, last summer I came upon this dish and loved it so much that I shared an adapted recipe with our CSA members and continued to make several batches throughout the summer for as long as there was eggplant, peppers, tomatoes, and oregano to harvest from the farm. I love that this dish is stock full of seasonal summer fruits, has fantastic umami, and is just as enjoyable as a cold farm lunch served with crusty bread and a hard-boiled egg as it served warm straight from the pot. Equally important though, this dish reminds me that I’m never too old to give a food I thought I didn’t like another shot!
I hope this recipe inspires you to try new ways to cooking veggies you thought you didn’t like – if you’ve enjoyed it and would like to help us serve recipes like this one to more kids, please consider pledging to our Barn Raising Campaign!
Clara Metzler, Farm Assistant