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
2-3 medium eggplants, cubed (skin on) (B5 Farm or Johnson’s Backyard Garden)
3 small sweet peppers, sliced thin (Johnson’s Backyard Garden)
1 pint petite tomatoes, halved (Bernhardt’s Farm)
1 bunch scallions, sliced (Johnson’s Backyard Garden)
1 tablespoon fresh oregano leaves, minced (Johnson’s Backyard Garden)
1 tablespoon fresh mint leaves, minced (Johnson’s Backyard Garden)
Juice and zest of one lemon
1 tablespoon lemon-flavored balsamic vinegar (Texas Hill Country Olive Oil)
2 tablespoons flat leaf parsley, leaves minced (f-stop farm)
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.