Just spent two hours processing yellow and plum tomatoes for the freezer.
While I was at it, I figured I'd do something with an heirloom for lunch.
Dropped a tbl olive oil in a cast iron pan on medium heat.
Cut an eggplant into thin slices and grilled one side of the slices until they were browned--just a few minutes.
Sliced a block of cheddar into thin slices equal in number to the eggplant slices and also chopped some garlic.
Flipped the eggplant to cook on the other side, put a few pieces of garlic over each eggplant slice and then topped the eggplant with a slice of cheddar.
Cooked until the eggplant slices were browned--just a few minutes.
Sliced two heirlooms into pieces to equal the eggplant slices and ripped a few basil leaves.
When the eggplant/cheese was ready, put them on plates, topped each with a slice of tomato, ripped basil leaves, crushed black pepper and a drizzle of olive oil.
Nice.
