Lemony Herbed Pan-roasted Eggplant
by Market Chef Maggie Perkins from Maggies Farm
2 tablespoons (plus more, as needed) extra virgin olive oil (Texas Hill Country Olive Oil)
2 cloves garlic, sliced thinly (Fruitful Hill Farm or Growtopia Farms)
2-3 medium eggplants, cubed (skin on) (B5 Farm or New Leaf Agriculture)
3 small sweet peppers, sliced thin (Fruitful Hill Farm or New Leaf Agriculture)
1 pint small tomatoes, halved (Bernhardt’s Farm)
1 bunch scallions, sliced
1 tablespoon fresh oregano leaves, minced
1 tablespoon fresh mint leaves, minced (f-stop farm)
Juice and zest of one lemon
1 tablespoon lemon-flavored balsamic vinegar (Texas Hill Country Olive Oil)
2 tablespoons flat leaf parsley, leaves minced (Bouldin Food Forest)
salt and freshly cracked black pepper
In a medium skillet, heat olive oil over medium heat to a simmer. Add garlic, stirring frequently about one minute. Add cubed eggplant, tossing in olive oil. Saute in oil, adding more as necessary to avoid sticking, about 5 minutes, or until it begins to soften. Add sweet peppers, tomatoes, scallions, oregano, mint, juice and zest of lemon. Toss together completely and cook for about 5 minutes longer, until tomatoes have softened and released their juices.
Add balsamic vinegar to the pan, drizzling along the sides of the pan to run under vegetables on bottom of the pan to deglaze. Lightly toss all ingredients with fresh parsley leaves. Season with salt and pepper to taste.