… and fresh tomatoes and mozzarella. (I had fresh locally made mozzarella, so that plate is loaded up!)
Just when eggplants are starting to come in in mid- to late August — plumb and firm, roast some widgets (bigger than wedges) with garlic & oil (&S&P) at 410 degrees for 25 mins.
Put up a pot of vegetable stock with: carrots, celery, onions, parsley, garlic, zucchini if you got lots of it, particularly if it’s getting oldish, and some peppercorns and hey one bay leaf and a new potato if there is one in your kitchen. 45 minutes is it, then strain and chill/freeze.
Use some of the stock to make stewed lentils: Saute onion, then carrots, celery and garlic in oil w/ S&P, some cumin if you’re in the mood; add puy lentils and cover with twice as much stock/water. Simmer about 30-40 minutes until tender.
fresh mozzarella pieces
cherry tomatoes, halved on the side, seasoned with some salt & maybe some olive oil.