( Cooked over an open fire )
Penengo uses his garden ’ s bounty to make this hearty and simple dish .
4 tbsp olive oil 2-6 garlic cloves , minced 1-2 onions , diced 1-2 carrots , diced 1-2 potatoes , sliced 1 eggplant , cubed 2-4 peppers , hot or mild , diced 6-8 cherry tomatoes 3-6 basil leaves 1 stem of thyme leaves 1 stem of marjoram leaves and flowers Salt to taste
Heat pan on medium to medium-high heat . Add olive oil , garlic , onions , carrots , potatoes , eggplant , peppers and cherry tomatoes . Cover . Stir every few minutes until potatoes soften .
Add herbs , leaves and flowers and stir .
Add condiments as desired ( half a lime goes well with this dish ) and salt to taste .
Total cooking time : 25-35 minutes .
OPPOSITE PAGE : A butternut squash , top , and Paris Market heirloom carrots . THIS PAGE : Red Wethersfield onions , Pennsylvania Dutch crookneck squash , Listada de Gandia eggplant , pepperoncini peppers , Dark Star summer squash , thornless blackberries ; a dish of cast-iron eggplant made over an open fire .
RHODE ISLAND MONTHLY l MARCH 2023 87