Cooking & Baking

I got some fresh vegetables yesterday, including an eggplant, zucchini and sweet Italian peppers. I had onion, part of a leek and some garlic scapes on hand. My daughter brought them last. She brought me garlic scapes before, but I'm just pretending I know what to do with them The leek is a new experience for me. I had about a half cup of cherry tomatoes from the Mother's Day plant. I also had about quarter jar of tika masala I wanted to use up. I floured and browned part of the eggplant, and layered it with everything else, plus just a little Parmesan cheese. When it was about finished, I sprinkled some Mozzarella cheese on top and let it finish. It was good, different because of some of the ingredients.

I cut the garlic scapes into 1/2" pieces and sauteed them with the leek and some garlic. While I was eating, I noticed that they had a texture like legumes, and added some texture to the casserole. I didn't have any bread or pasta, but it was filling. I've had an Indian meal with baby eggplant in sauce, and I thought using the tika masala would be ok. I went easy on the cheese in case it wasn't a good addition to the tika masala. All went well.

And zucchini bread. Dessert before dinner!