new recipe success!

We hosted a little dinner party this weekend, and since it's been rainy and a bit dreary all week, I decided to cook inside versus out. I turned the AC down and we made lasagna (I know... a winter meal, right) and meatballs, and we served a salad and bread, but I wanted to have a side dish too. I found an eggplant and zucchini, ratatouille type recipe, and it was so easy and good. A great way to make use of all the good veggies you're growing in your gardens.

Scroll down for the recipe, I promise it won't disappoint!

And for ambiance, here's the kitchen table bouquet, roses from the garden.

The dining room centerpiece, Hydrangeas and Snapdragons
from Whole Foods...

... in vases with split peas
a good look but one problem... the peas end up absorbing the water so you'll need to refill

the gals

after that, I got too busy to snap photos...
but the food was delicious and the company fun as always!

here's that new side dish recipe:

Eggplant side dish:

1 eggplant, 1 zucchini, 1 onion, 1 red bell pepper, 1 tomato, small can of pitted black olives, 2 cloves chopped garlic, 1/4 cup olive oil, pepper and Italian spices to taste. Peel and chop the eggplant into 1 inch bits, salt and set aside for 20 minutes, rinse and drain. (this gets the bitterness out of the eggplant, so don't skip). Chop the zucchini, onion, red bell pepper, and tomato.

In a large saute pan, add olive oil, garlic and onion, cook until onion is soft. Add the eggplant, zucchini and bell pepper. Season to taste. Saute to ~just about done, then add the tomato and olives. Saute a few minutes and serve as a side dish or over pasta.

I wish I had taken a picture because it really is a pretty and colorful side dish. A great way to use your homegrown tomatoes and vegetables from the garden!

ps... If you live near Whole Foods, they make the best cannollis! They fill them when you order them with a not-too-sweet ricotta cream and dip the ends in mini chocolate chips, yum!

enjoy!