Serves: 2 to 3
1 large eggplant, sliced thickly and vertically
Spray olive oil
2 -3 large ripe tomatoes, sliced thickly
¾ lb. crumbled feta cheese
1 small red bell pepper, chopped and pureéd
1 cup diced tomato
⅓ cup shredded mint
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.