1 chili pepper, ribs and seeds removed, diced (for spicier: leave seeds and ribs, or add another chili pepper)
1/2 to 1 t lemon juice
Instructions
All ingredients in a sauce pan. Bring to a boil, then reduce to a simmer and cook for about 60 minutes, or until liquid has reduced and it’s thickened, stirring occasionally.
A twist on a classic – the eggplant is fried, the other veggies are raw.
Ingredients
1 eggplant, peeled and thinly sliced 1/2″ thick
salt (for eggplant)
1 to 2 eggs, whisked
1/2 to 1 C AP flour
pinch salt
pinch pepper
pinch cayenne
olive oil, for frying
1 bell pepper, diced
1 tomato, diced
1/4 C red onion, diced
1 summer squash, diced
1 clove garlic, minced
1/4 t thyme
salt, to taste
pepper, to taste
pinch cayenne
1/2 t honey
1-2 T lemon juice
2 T olive oil
1 T balsamic vinegar
1/2 t dijon mustard
pinch red pepper flakes
4 thin slices of bread
1 ball mozzarella, in large chunks
fresh basil, chopped, for topping
Instructions
Pre-heat oven to 200F. Place a baking sheet with a cooling rack in the middle in the oven.
Sprinkle eggplant generously with salt. Let sit for 15-30 minutes to draw out some of the moisture (reducing bitterness). Rinse and pat dry.
Whisk together garlic, thyme, salt, pepper, cayenne, honey, lemon juice, olive oil, balsamic vinegar, dijon mustard, and red pepper flakes.
Combine bell pepper, onion, tomato, and summer squash with dressing.
Toast bread.
Mix flour with a bit of salt, pepper, and cayenne. Heat skillet and add oil. Dip eggplant in egg then in flour. When oil is hot, add eggplant to skillet and cook over medium to medium high heat for a few minutes on each side (they’re done when they’re crispy and slightly browned). Place cooked eggplants on the cooling rack on the baking sheet in the oven to keep warm.
Top 2 slices of eggplant with a piece of bread, mozzarella, some of the veggie mixture, 2 more slices of eggplant, bread, mozzarella, and veggies. Top with fresh basil.
