|Roasted Japanese Eggplant with Crushed Tomato, Pecorino and Thyme|
|North Mountain Preserve|
Let’s discuss this meal shall we. In a nutshell it was heaven on a plate. Simple and easy, a meal that my grandmother would of prepared. Each ingredient was fresh. The eggplant was roasted on high heat till it reached a lovely golden color. Once out of the oven it was topped with a fresh tomato sauce and cheese and baked again. Yes, the preparation was that easy. Which goes to show that simple and easy can translate into fancy and delicious any day of the week.
|Crushed tomatoes, garlic, olive oil and thyme|
This recipe has been slightly adapted from the NY Times, recipe by Chris Bianco.