Scalini’s Labor-inducing Eggplant Parmigiana

If you still have eggplant, and have a baby on the way, try Scalini’s Labor-inducting Eggplant Parmigiana! Even without a baby, though, the sauce is out of this world:
-Angela Ashley

Roasted eggplant and red pepper sauce:


This recipe has been in our rotation for a few years now, and it seems like this week’s basket was made specially for it!

1 lg eggplant
2 med red bell peppers
1/4 c olive oil
2 T lemon juice
2 cloves garlic
1 tsp salt

1/4 tsp red pepper
1/4 c minced fresh basil

Cut eggplant and peppers in half. Place on baking sheet, brush with olive oil and bake at 400 for 35 min. Remove from oven and place peppers in container or paper bag. Remove from container and peel.
Scoop flesh from eggplant and place with the peeled peppers in a food processor. Add remaining ingredients except basil and process til smooth.
Pour over cooked pasta and sprinkle with the basil and shaved romano if desired.

-Elizabeth Randolph




Slow-Simmered Fresh Tomato Spaghetti Sauce (Freezable)

Here’s a recipe for spaghetti sauce…

This recipe provides a great way to use up garden tomatoes. You can make a batch for tonight’s dinner and extra batches to pour into storage baggies, plastic tubs, or glass jars to store in the freezer. Label each container with the date you stored it. That way you can use up the oldest dates first and

also recall the hot summer day when you prepared the sauce. Sauces can keep for more than a year in the deep freeze. Remember to taste test and add ingredients as needed to truly make it your own.

· 8 cups of fresh garden tomatoes, prepared (see below)
· 15 oz of Hunt’s tomato sauce
· 2 cloves of garlic
· 1/2 cup of minced onion
· 1 teaspoon salt
· 1 teaspoon basil
· 1/2 cup of water
· Dash of sugar (optional)
· Splash of red wine (optional)

To prepare the tomatoes for the sauce, first heat a pot of boiling water. Carefully dunk the tomatoes in and remove in 1 minute. Now put the tomatoes in a bowl of ice water. The skins will slide off easily. Next, cut the tomatoes in half and squeeze out the excess water and seeds. Take the tomatoes and place in a large pot. You can cut them if you wish but they should break up as you simmer them. Add the tomato sauce, garlic, onion, salt, basil, and water. Simmer the sauce for approximately two hours. Taste the sauce and add more ingredients to your taste, such as sugar or red wine. Stir the sauce occasionally to make sure the tomatoes are breaking up and the sauce has thickened. The spaghetti sauce is now ready to eat or to be put in containers for the freezer.

-Laura Bruner

Stuffed Eggplant

I was very excited to have the key ingredients to one of the only things I can cook well in this weeks basket 🙂

Stuffed Eggplant

1 Large Eggplant, peeled and sliced into 1/4 inch slices
3 Eggs
2 cups of bread crumbs (I use the italian flavored ones, but you can add seasoning to your taste)
1/4 pound of fresh mozzarella cheese
1 bunch of fresh basil leaves

1 1/2 cups of oil

Heat oil in a deep frying pan while you start prep.
Layer a slice of mozzarella cheese and a basil leaf between 2 slices of eggplant. Coat the “sandwich” in egg and then bread crumbs. Prep several of these before adding them to the pre-heated oil. Stoves tend to be very different from one another, so watch the first batch closely. You want to cook them until they are golden brown and then flip them over to the other side. Place on paper towels to absorb the excess oil prior to serving.

-Beth Milbourne

Ratatouille recipe from Melissa d’Arabian

Remember EZPOT, as per Melissa & her French MIL, that’s the order in which the veggies must be added to the pot without deviation… eggplant, zucchini, pepper, onion, tomato.
-Lisa Davis