Roasted Eggplant with Crushed Heirloom Tomatoes

One of my favorite things in life is a good Farmers Market. There’s nothing better than walking around with a coffee (or mimosa depending on what time you go), browsing tents from local farmers and artisans.

By the colors and assortment of vegetables at this week’s Farmers Market, it was easy to spot that summer growing season was at it's peak! My backpack quickly filled with carrots, radishes, eggplants, tomatoes, and peaches.

Once home, my eyes kept drawing to the bright purple eggplant sitting on my white granite countertops, and I quickly decided they would be the main ingredient of dinner.

Did you know that an eggplant is classified as a berry? But eaten as a culinary vegetable. Who knew?

I love eggplant parmesan, but I wanted something a bit lighter and with fresh heirloom tomatoes, I found the perfect recipe, adapted from Brett Anderson, NYT cooking.

If you decide to try this recipe, let me know!

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