Tomatoes Tomatoes

Our tomatoes are suddenly ripening up at an alarming rate, which means it's time for endless Caprese Salads. We love this simple salad so much, and it really doesn't taste anywhere near as good without home grown tomatoes!

This salad is so simple it doesn't even need a recipe. It's just home grown tomatoes, torn up fresh basil leaves and bocconcini (or fresh mozzarella), drizzled with good quality olive oil. 

If we don't have home grown tomatoes we sometimes cheat and use shop bought tomatoes sprinkled with a little sugar... doesn't taste the same though!!!

Eggplant and Rick Stein Part Two

Rick Stein also reminded us of a Sicilian pasta we used to make all the time. It's very simple, but great at this time of year when eggplants, basil and tomatoes are so delicious.

 

Sicilian eggplant pasta

1 large eggplant (salt for 30 minutes then wipe the juice off)

Bunch of cherry tomatoes

Chilli flakes

3 cloves of garlic finely chopped

Handful of fresh basil

100g feta cheese

Pasta

Cook the pasta in a big pot of boiling, salty water.

Fry the eggplant in a pan in olive oil until brown, then remove. Add the garlic and fry for 30 seconds. Add the chopped tomatoes and chilli flakes and sauté for 5 mins, until the sauce is thickened. 

Return the eggplant, season the sauce with salt and pepper.  Finally add the crumbled feta, torn up basil leaves and the drained pasta. Serve straight away.