All across the interwebs, my fellow food bloggers are talking about the onset of fall with that sense of reprieve and reverence that I remember well. This summer, people across the country were hit with record heat waves, and the cooler weather is being welcomed with open arms. Just this last weekend, we were in New York and were greeted with cool breezes and crisp morning dew. Then we got back to Oakland and landed at 8:30 pm in 78 degree weather. The summer we were kind of denied has suddenly appeared. It’s no 112 degree July, but wowza, it’s warm. And we are still being deluged with summer fruits and vegetables: eggplant, tomatoes, melons, peppers, and cucumbers.
Sean has never really been a fan of eggplant, but we’re receiving a pretty good amount of it from our CSA, so I’m working to introduce it into our meals in surreptitious ways. This cheesy eggplant and tomato skillet was the first eggplant dish I made for him, and I was pretty pleased to hear him say he actually liked it! He even ate the leftovers.
I didn’t have a very clear vision when I made this dish. It was originally going to be cheesy eggplant panini, but it seemed mean to serve an eggplant-averse person an eggplant sandwich. So I took the same ingredients, and decided to make a kind of skillet baked dip that could be spooned onto toasted bread. However, the eggplant and squash pieces were kind of big, so it didn’t function as a dip so well as I envisioned. We really just ended up eating it with a spoon, next to a big green salad and fresh baguette, and that was well and good enough for me. If you want something heartier, you could add in a little al dente penne or some cooked rice before you throw it in the oven.
This is almost like a ratatouille, full of late-summer vegetables, but the thick layer of cheese made it something a little different. It fulfilled the same need, though, to use up all the tomatoes and eggplant and squash in a single dish, and it satisfied the same late-summer flavor cravings I usually get in July. No matter: I’ll take summer in September over 112 degrees and humidity any day. I am already looking forward to fall vegetables, though.
Sneaky Eggplant and Tomato Skillet
- 1 large eggplant or 3-4 skinny Japanese-style eggplant
- 2 tablespoons olive or grapeseed oil
- 1 small red bell pepper
- 1 medium zucchini
- 2 medium heirloom tomatoes (or 4 roma or plum tomatoes)
- 2 cloves of garlic, minced
- about 1/2 cup roughly chopped basil
- about 1/2 – 3/4 cup shredded mozzarella
- about 1/4 cup shredded Parmesan
Quarter the eggplant lengthwise, then slice into 1/4 to 1/2 inch pieces (if you’re using a larger eggplant, cut it into about 1/2 inch square pieces). Place the eggplant in a strainer, sprinkle with salt, and let sit for about 30 minutes. I usually do this to try to draw out some of the liquid. It will help remove some of the bitterness, if your eggplant is a bit more mature. You can also feel free to skip this step if you’d prefer. If you do salt, just wipe off the liquid before cooking. While the eggplant is draining, roughly chop and seed the tomatoes and bell pepper, and slice the zucchini into pieces about the same size as the eggplant.
Heat about a tablespoon of oil in a cast iron or other oven-safe skillet. Once it’s very hot, add the eggplant. Spread it into a single layer in the pan, then let it cook, stirring only occasionally, for about 5 minutes. You want the eggplant to be soften and brown, and to start to release a little more liquid. If the pan is dry, add a bit more oil, then add the bell pepper. Saute for about 2 minutes, until the pepper starts to soften, then add the zucchini, then the tomatoes. Stir everything together, then stir in the garlic. Saute for another 2 or 3 minutes, until the tomatoes begin to break down and release their juices. Season to taste with salt.
Sprinkle the mozzarella and parmesan over the top, and place under a broiler on high for just a few minutes, until the cheese is brown and bubbly. Remove and let cool for a few minutes before serving, preferably with a fresh baguette or some crusty rolls.
We’re still anticipating more eggplant, and I’m getting a little less sneaky about it. We made an eggplant curry and an eggplant tahini pizza, and Sean seemed to like them both, so I might be a little more brazen about it in the weeks ahead. And all the while, I’ll be dreaming about acorn squash and braised meats and brussels sprouts galore. I’m sure fall will be here in California soon.