I've spent the last month or two doing very little cooking and have mostly been gorging myself on grilled corn and caprese salad. Is there anything better then tomatoes and corn at the height of summer?
However, this means that other in-season vegetables are woefully being ignored. In attempt to add more variety to my diet, I picked up an eggplant at the market.
I'm still a novice when it comes to cooking eggplant but it always turns out lovely when roasted. This particular eggplant was roasted with cherry tomatoes, then blended together to make a sauce. Because there's a high ratio of eggplant to tomato, the eggplant is the star of the dish.
