Eggplant – Grow. Cook. Eat.

August 28, 2011

Cooking Up a Storm (Recipe: Eggplant with Miso and Spicy Mayo)

Despite all the panic inspired by the TV hype of Hurricane Irene, I went about my usual routine for the most part. Since I live in the city, I know all the markets will be open come Monday morning and I can easily walk, even if I need to climb over a few tree stumps, to Whole Foods. All summer, I’ve been loading up the freezer with kale from the garden and corn from the farmers’ market. I have a hefty stash of canned tomatoes. And just last week, I bought several steaks from two different meat CSA farms that I’m thinking of joining. Along with a well-stocked liquor cabinet, I could easily survive a week.

The one preparatory step I took was to harvest as much as I could from the garden. The only plant I’m really concerned about is the tomato – the harsh weather could bring an untimely end to the growing season. The rest of the veggies will be okay. But knowing that I won’t want to venture outside in the sheeting rain, I picked plenty of eggplant, broccoli, kale and herbs so that I could cook up a storm while I waited out Hurricane Irene.

Taking a Japanese theme, I cooked up variations Nasu Dengaku (miso rubbed eggplant) and Gomae Spinach (chilled spinach salad with sesame dressing). I topped the eggplant with spicy scallops, and used kale instead of spinach. The recipe for the sesame dressing on the kale can be found here.

Eggplant with Miso and Spicy Scallops
Adapted mostly from The Farmer’s Kitchen with the additional inspiration from Nobu .

Eggplant from my garden has no bitterness. The step of salting keeps the eggplant from absorbing oil when being fried.

2 eggplants
½ cup miso
¼ cup sugar
¼ cup mirin
¼ cup sake or dry sherry

½ cup mayonnaise
1 tbs. lan chi chili paste
½ pound dry sea scallops

½ cup oil
Salt
Scallions to garnish

1.    Cut eggplants in half lengthwise. Generously sprinkle salt on the cut side and let sit for 20 minutes.
2.    Make the miso sauce: combine the miso, sugar, mirin and sake in a small sauce pot. Cook over low heat until well combined and the sugar is dissolved.
3.    Brush the excess salt off the eggplant. Heat a large skillet over high heat. Add the oil. Cook the eggplant, cut side down, for 5 minutes or until deeply golden brown. Turn the eggplant over and cook for one minute more. Remove from pan, at put on a cookie sheet, cut side up.
4.    Mix the mayonnaise with chili paste. Cut the scallops into chunks. Toss the scallops with the spicy mayonaise. Top the eggplant with the scallop mix.
5.    Broil the eggplant for 5 minutes or until mayo starts to glaze. Remove from oven and drizzle miso on top. Continue to broil for another few minutes before serving. Garnish with scallions.

From the garden: eggplant, kale, scallions, garlic
From the Farmers' Market/Freezer: scallops
From the pantry: everything else.

October 13, 2010

Eggplant Curry

I didn’t write much about eggplant this summer – not that I didn’t grow, cook or eat them… but I didn’t have much to add to the conversation. I blew my wad of knowledge and recipes last summer.

When I cleaned the garden of all the tomato plants, I also dug up the eggplant plants and harvested the last few. I was determined to get out of my rut and try something different.

The tomato jam was simmering on the stove-top with an Indian-style aroma to it. I decided to follow that scent, and began looking through my Singapore cookbook for ideas (the only book I own with any Indian recipes). I found a Sri Lankan curry recipe that seemed perfect. With a side of naan, it made the perfect accompaniment to the swordfish and green tomato jam.

Eggplant Curry
(loosely adapted from Singapore Food )

4 small eggplants, cut in quarters lengthwise, and then into 1 ½ inch slices
1 tbs. plain oil
1 small onion, chopped
3 cloves garlic, chopped
1 tsp. salt
1/8 tsp. turmeric
½ tsp coriander
¼ tsp. cumin
1/8 tsp. ground fennel
¼ tsp. mustard seed
Pinch (or more) cayenne pepper
1 cup coconut milk
½ cup water
½ lime, juiced

1.    Heat a large skillet over high heat. Add oil and then eggplant in a single layer. Let eggplant sit so that it can brown on the bottom side for about 4 minutes.
2.    Add onions and garlic to the pan and continue cooking, stirring occasionally, for about 3 minutes, until onions start to soften.
3.    Add spices and salt and stir to coat eggplant.
4.    Add coconut milk and water and simmer for about 10 minutes or until eggplant is tender.
5.    Season with lime juice just before serving.

September 15, 2010

When it Rains, It Pours (Recipe: Moussaka)

My friend Matthew called again the other day in a panic – he had two more boxes from his farm-share, CSA subscription that were now languishing in his refrigerator. He had been sharing the subscription with two other friends, but both were out of town and he was baffled by the bounty.

He brought over his vegetables. Amid the overflowing diversity, I found a 10 pound bag of tomatoes a wee past prime. I began trimming the bad parts from the tomatoes, eyeing the tomatoes on the counter from my garden that also needed attention. Just then, my neighbor showed up outside my window. She brought over a basket of her tomatoes – a thank you for the tomatoes I had shared with her earlier in the season when she had none.

I put a large pot on the stove and started a big batch of tomato sauce. I sautéed garlic in olive oil and then added the tomatoes. I didn’t bother to peel or seed them. Some I didn’t even cut. As they softened from the heat, I crushed them. They cooked down for about 20 minutes, and then I pureed them.

With the base of tomato sauce, and an abundance of eggplant from my garden and the farm-share, I decided to make moussaka.

From the garden: garlic, tomatoes, mint, eggplant
From the CSA box: tomatoes, eggplant

Moussaka
Moussaka is a layered casserole dish with origins in Greece. It reminds me of lasagna with fried eggplant slices instead of pasta.

Eggplant
3 medium sized eggplant
1 tbs. salt
½ cup flour
½ cup olive oil
½ cup grated asiago cheese

Sauce
1 tbs. olive oil
1 onion, peeled and chopped
3 cloves garlic, peeled and chopped
1 pound lamb
1 tsp. cinnamon
½ tsp. dried greek oregano
2 cups tomato sauce
Salt and pepper
2 tbs. fresh mint

Besamel Sauce
2 cups milk
2 tbs. butter, room temperature
¼ cup flour
3 eggs
½ tsp. salt

1. Cut the eggplant into ½ inch slices. Sprinkle them with salt and let sit for 20 minutes.

2. Meanwhile, start the sauce…. Heat olive oil in a large pot. Add onions and garlic and cook until they start to soften, about 3 minutes. Add the lamb, salt and pepper. With a spoon, break up the lamb. Add the cinnamon, oregano and tomatoes. Continue cooking until the sauce is thick, about 20 minutes. Set aside and stir in the mint.

3. Make the besamel sauce… In a pot, heat 1 ½ cups of milk. In a bowl, whisk eggs with remaining milk. Knead together the flour and butter. Slowly pour in hot milk into egg/milk mixture while whisking vigorously. Return to pot over medium heat. Stir in flour/butter mix and continue cooking until it thickens. Season with salt and remove from heat.

4. Fry eggplant… Brush off excess salt and moisture. Dust slices with flour. Heat a large skillet over high heat. Add the oil. When the oil starts to shimmer, fry the eggplant slices until golden brown on both sides. It may be necessary to cook in several batches. Drain on a paper towel.

5. Assemble the moussaka: in a 9” x 9” pyrex dish, layer half of the eggplant slices on the bottom of the pan. Sprinkle about 1/3 of the cheese on top. Pour sauce on top and spread evenly in the pan. Layer the remaining eggplant on top. Sprinkle another third of the cheese on top of the eggplant. Pour the besamel sauce on top and sprinkle remaining cheese on top of that.

6. Bake at 375 for 30 minutes or until top is golden brown.

August 7, 2010

Garden Updates – Early August (Recipe: Eggplant Parmesan)

After the long road-trip from the farm in Southern Maryland (for my annual canning pilgrimage) back to Cambridge, I usually take a gander through the garden before unloading the car and making my way inside. Have the tomatoes started to blush? Did I have a cucumber explosion? How many eggplants grew to full-size?

When I left the soil was dry and the tomatoes were floppy. Try as I might, I couldn’t get the tomato cages to stand up straight, the weight of the plants was too much. My neighbor Craig, who I entrusted to water the garden, did a yeoman’s job. Not only did the plants look well hydrated, but he brought in new stakes and garden twine to ensure the tomatoes flopped no more.

The cucumbers had already sprawled across the back fencing. I discovered several cukes that were so overgrown they turned yellow. I was curious if they’d be palatable, so I cut one open. The seeds were large and fibrous and the skin was tough and bitter – definitely not salad material. I could scoop out the seeds, peel them and then use them for a chilled cucumber soup. I will save the seeds for next year as I think they are sufficiently mature.

The lettuce finally succumb to the heat. As soon as I dig it up, I will add compost to the soil and replant for a fall harvest.

And the eggplant plant produced 3 beautiful specimen.

I returned from the farm this year with 68 jars (not as impressive as last year’s 72). But given that I still have 20 jars left from last year, it would seem I have enough for this year as well. I decided to use up a jar of last year’s stash with my dinner.

Eggplant Parmesan
“Parmesan” dishes derive their name not from the namesake cheese but from the region where the dish originated: Parma. In fact, the tradition dish has a layer of Parma ham (prosciutto) and is traditionally made with veal. Breaking fully from tradition, I served this with shrimp. Any self-respecting Italian would never serve fish with cheese, but clearly I’m not Italian.

1 eggplant, sliced into ½ inch rounds
1/2 tsp. salt
½ cup flour
1 egg
1 cup bread crumbs
2 tbs. olive oil
1 tbs. canola oil
1 ball fresh mozzarella, sliced
3 garlic cloves, minced
1 small chili, minced
½ pound shrimp
¼ cup white wine
2 cups stewed tomatoes
Basil, salt and pepper

1. Toss eggplant with 1/2 tsp. salt and let sit for five minutes. Brush off excess salt.

2. Prepare the breading: in 3 separate bowls, put the flour, egg and breadcrumbs. Beat the egg with 2 tbs. of water until homogenized. Dip each eggplant slice first in the flour. Shake off any excess. Then dip into the egg to completely coat, and finally coat the eggplant in the bread crumbs. Repeat this process until all eggplant slices are breaded.

3. Preheat the oven to 375F. Heat a large skillet over medium-high heat. Add 1 tbs. olive oil and canola oil. Fry the eggplant slices until brown on both sides. Don’t worry if they are not cooked all the way through.

4. Remove eggplant from skillet and put on a cookie sheet. Top each slice with a slice of mozzarella cheese. Bake in the oven until the cheese is melted and bubbly, about 10 minutes.

5. Meanwhile, wipe out the eggplant pan. Add the remaining olive oil, garlic and chili and return to heat. Add the shrimp and cook until they begin to turn pink. Add the wine, and then add the tomatoes. Remove the shrimp from the pan as they are cooked through, but continue cooking the tomatoes until they reduce to a desired consistency (I don’t like thin sauces). Season to taste with salt, pepper and basil.

6. Serve shrimp with sauce and eggplant.

From the Garden: garlic, basil and eggplant

From the Farm: tomatoes and egg

Garden to Table: 45 minutes

March 29, 2010

Brick Oven Pizza at Home

“Brick-oven” pizzas are revered because the brick bottomed ovens get screaming hot and retain heat very well. And, in fact, all pizza ovens are set at about 700F, some getting as hot as 800F. This high heat gets the crust extra-crispy, and prevents the toppings from sogging up the dough.

Getting a crispy crust at home is more challenging. Most ovens max out at 500F. Pizza stones mimic the pizza oven floor in that they absorb heat and will get that much hotter than the ambient air of the oven.

I don’t have a pizza stone, but still have a few tricks up my sleeve for getting a crispy crust:

The first, I pre-fry the dough in canola oil before topping and baking the pizza. During the baking process, the oil releases itself from the dough helping to further crisp the crust. This has been my default, but it does have a few drawbacks – mainly that it adds extra fat along with the extra step.

Lately, I’ve been baking my pizzas on the floor of the oven. This gives the crust direct, intense heat as opposed to the ambient heat of baking the pizza on a lower shelf. With this method, the crust crisps up in about 5 minutes. You can then move the pizza to a higher shelf to finish browning the toppings.

Pizza is a great way to use up left-overs. From last night’s dinner, I had some eggplant and smoked tomato coulis. With the addition of fresh mozzarella, I had a perfect dinner for both kids and adults!

There is no "perfect" recipe for pizza. It's really a matter of what you're in the mood for and what you have on hand. Here's my recipe for pizza dough.

Dough
1 cup water
1 tsp. yeast
2 cups bread flour
1/2 cup semolina
2 tbs. olive oil
1 ½ tsp salt
1/2 tsp. sugar

1. Heat water to 105F. Dissolve yeast in water. In a separate bowl, combine flour, semolina, salt and sugar.

2. Using a dough hook, combine flours, yeasted water and olive oil. Knead for 10 minutes until the dough is smooth and elastic. Place dough in oiled bowl, cover with plastic and let rise in warm place until doubled, about 1 hour. Punch down and form into pizza rounds.

Place dough on cookie sheet before topping.

December 4, 2009

Breaking Out Summer (Recipe: Eggplant Portobello Torta)

When winter seems interminable, usually around the beginning of February, I break into my stash of jarred tomatoes. The red jewels of the summer garden were canned at their peak of flavor. And when I need a dose of sunshine, the bright, sweet acidity exudes summer warmth.

In typical years, I can about 2 dozen jars. After I give a few out as gifts, I ration myself – one or two jars a month. I try to hold off as long as I can before I start digging in so that during the coldest days, I know I’ll have an antidote to dreary New England winters.

This year, I had a canning-palooza, with a record 72 jars! I’ve become a little reckless. Yes, I know, winter doesn’t officially start until December 21st. But last night, I opened the first two jars.

I pureed a can of smoked tomatoes with a can of tomato sauce for a simple, yet flavorful sauce to grilled leg of lamb. A “Portobello” napoleon rounded out the plate.

Roast Leg of Lamb with Eggplant Portobello Torta and Smoked Tomato Coulis
Serves 4
4 portobellos, caps only
1 shallot, diced
2 cloves garlic, sliced
2 tablespoons balsamic vinegar
2 tablespoons olive oil (optional)
1 tablespoon fresh chopped thyme
1 eggplant
1/4 cup flour
1 egg mixed with ¼ cup water
1 cup bread crumbs
1 can smoked tomatoes
Canola/olive oil mix for cooking

Marinade
½ cup extra virgin olive oil
1 teaspoon ground cumin
½ teaspoon ground coriander
½ bunch fresh sage, chopped
½ bunch fresh thyme, chopped
½ bunch scallions, green and white parts, chopped.
1 small onion, peeled and finely chopped
3 cloves garlic, chopped

Salt and pepper, to taste

1. Make the marinade: Heat olive oil over medium heat. Add onions and garlic. Cook until soft, about 5 minutes. Add herbs and spices, and cook about 2 minutes more, until they are fragrant. Let marinade cool. Add lamb, and marinate overnight.
2. Put mushrooms in a single layer on a baking sheet, fins up.
3. Sprinkle with garlic, shallots, vinegar, oil, and thyme.
4. Season with salt and pepper.

5. Roast in 400F oven for 15 minutes, or until tender.

6. Cut the eggplant on a bias into at least 4 slices. Season eggplant with a generous sprinkling of salt. Let sit for 20 minutes. Rub off excess salt off and pat dry.
7. Bread the eggplant: use three dishes, one for flour, one for the egg, and one for the bread crumbs. Coat with flour, then dip in the egg mixture and finally coat with bread crumbs.
8. Heat a skillet over medium-high heat. Add the oil to coat the bottom of the pan, by ¼ inch. Fry eggplant for 4 minutes on each side or until golden brown and crispy. Let the eggplant drain on a paper towel.
9. Puree tomatoes. Warm in a sauce pan over medium heat. Adjust seasoning with salt and pepper as desired.
10. Preheat oven to 425F.
11. Heat a large skillet over high heat. Sear lamb on all sides until brown
12. Roast lamb for 15 minutes, or until cooked to desired doneness.
13. Make a “sandwich” with the eggplant, cheese and Roasted Portobellos.
14. Bake at 400F until the cheese is melted.
15. Meanwhile, slice lamb.
16. Garnish with sandwich, tomato coulis and broccoli.

August 31, 2009

Eggplant Extravaganza (recipe: baba ganoush)

Did you know that blackening the skin of eggplant over an open flame gives the meat a smoky flavor? And did you know that if you don’t prick little holes in the skin, the steam inside builds up and creates a big explosion?

Not that this has *ever* happened to me. I’ve only read about it. Really.

And that old-wives tale about salting the eggplant before cooking to remove the bitterness… For some varieties (like the big American eggplants) this is important. The smaller Asian varieties don't have the bitterness. Nonetheless, it's a crucial step for any recipe that calls for frying eggplant slices. The salting prevents the eggplant from absorbing the oil like a sponge. You'll use the less oil and the eggplant will be less greasy. Win-win, if you ask me.

___________________
I returned from the farm with a car-load of tomatoes and more produce to enjoy at home, including several varieties of eggplant. And much to my (pleasant) surprise, my garden had not wilted in the heat, and in fact I had a bumper crop of eggplant.

The fastest way to process (and preserve) the eggplant was to make baba ganoush and an eggplant chutney.

For the eggplant chutney, (after salting the slices) I fried it in a blend of canola and olive oils until very dark brown.
I chopped it up, tossed it with lemon and basil. Depending on your taste, it could use an extra shot of salt and pepper.

Baba Ganoush is a traditional Middle Eastern dip made with eggplant and sesame seed paste (tahini). Typically, it's served with pita. At Oleana, they garnish braised shortribs with it.

Baba Ganoush
Traditionally, raw garlic is added to the dip, but I prefer the flavor of roasted. If you like raw garlic, reduce the quantity to one clove.

4 cloves garlic
1 tablespoon olive oil
4 medium eggplant
2 tablespoons tahini
1/2 teaspoon ground cumin
1 lemon, juiced
salt and pepper
parsley or scallions for garnish

1. Prick whole eggplant with a fork. Place directly over a fire…

…and cook until blackened on all sides and the flesh is tender. Let cool.
2. In a piece of tin-foil, wrap up the garlic and olive oil. Roast in 350 oven for 30 minutes, or until the garlic is soft and golden brown.
2. Peel the black skin away and discard.
3. Put the eggplant pulp, tahini, cumin, garlic and lemon juice in a food processor. Blend until smooth. Season to taste with salt and pepper.
4. Garnish with scallions or parsley

August 17, 2009

The Best of Times, The Worst of Times

Early in the summer I began noticing worms in the soil. I knew the soil started out in excellent condition, 3 summers ago, when I imported 5 tons of compost, but worried that I hadn’t sufficiently amended the soil in the subsequent seasons. The worms told me that I was doing okay.

Over the years, I have tried and given up on growing heirloom tomatoes. I’m lucky if I harvest one tomato at the end of September. Despite my track-record, I plant at least one heirloom every year. This year, I planted three. And so far, I’ve had 10 tomatoes! It must be the worms.

The threat of blight still looms. I regularly trim back any yellow spotted leaves that show signs of disease. The foliage is thinning, but the tomatoes stalks are heavy with fruit.

And I’m tense. Because, in fact, they are too heavy. The plants are drooping, bending the stalks despite all my efforts to stake them.

I wonder if the tomatoes will get the required nutrients and energy from the plant with a weakened structure.

The tomatoes still ripen on the vine (i.e. they don’t rot), so I continue to enjoy them: lots of tomato/mayo sandwiches and a few tomato sauces.

Mediterranean Eggplant and Tomatoes
With the glut of eggplant and tomatoes, I made a Mediterranean style dish. With basil, it takes an Italian bent and pairs beautifully with grilled steak and potatoes. With dill, the Turkish inspiration takes over making it perfect with mackerel and basmati rice. The dill is in short supply and I’m reserving it for pickles. I decided to lean Italian.

¼ cup plain oil
5 Japanese eggplants, sliced in half lengthwise
2 tablespoons currants or raisins
2 tablespoons pine nuts or pistachios
1 tablespoon butter
¼ cup white wine
1 shallot, peeled and diced
1 large garlic clove, peeled and diced
2 cups diced tomatoes – whatever you have in your garden
2 tablespoons fresh basil or 1 tablespoon fresh dill
Salt and pepper to taste

1. In a large skillet heat oil over high heat. Add eggplant to pan, cut side down, and cook until a deep brown. Flip over and cook on the other side until the eggplant is soft, about 1 more minute. It’s important to cook the eggplant in a single layer, so you may need to cook them in batches. Drain on a paper towel and season with salt.

2. When eggplants are cooked, pour off the oil from the pan. Return the pan to a medium heat. Add the pine nuts and raisins and cook for 2 minutes, stirring constantly, or just until the pine nuts start to brown. Remove from heat and drain.

3. Wipe the pan clean, return to medium high heat, and add the butter. When the butter melts and shallots and garlic. Cook for 5 minutes, or until soft. Add the wine and reduce. Add the tomatoes. Cook until the tomatoes have released their liquid and start to thicken. Season to taste with salt and pepper.

4. Just before serving, stir in the fresh herbs.

When serving, sprinkle toasted pine nuts and currants on top.

August 25, 2008

Garden Updates and Confessions

Each morning, while savouring my first cup of coffee, I inspect the garden for what’s ready or near ready to harvest. It’s been an exciting week: 3 Chinese eggplants, 2 Italian eggplants, 5 cucumbers, 4 tomatoes, 3 kohlrabi and lots of herbs. I had wanted to take a photo of the bounty, but I’ve been eating everything just as quickly as I harvest.

The cucumbers are surprisingly sweet. Cut in half or sticks, they make a great snack. I’ve sliced tomatoes with the intention of making a sandwich, but with a little sprinkle of salt, I can’t get them from the cutting board to a plate without “tasting” them first. Needless to say, I have yet to make a sandwich or collect enough cucumbers to make pickles.

The eggplant is too bountiful to consume on my own. On Thursday evening, my neighbors (who have since returned from vacation and reclaimed their CSA subscription) and I combined the corn from their farm share with my eggplant for a Japanese-inspired vegetable feast: Miso-Rubbed Grilled Eggplant and Chile Glazed (think Spicy Tuna Roll sauce) Corn on the Cob.

Last week, in a fit of discouragement, I started yanking up the non-zucchini producing zucchini plants to make room for my fall lettuces and broccoli raab. As I inspected the plants for squash blossoms that would be worth saving, I discovered that I had been premature: the plants had *finally* started to produce fruit. I immediately stopped, and now have two or three zucchini-ettes well on their way to become a full-grown zucchinis.

Miso-Rubbed Grilled Eggplant

(inspired by Nobu)

3 Japanese Eggplant, sliced in half lengthwise
3 cloves garlic
3 tablespoons olive or canola oil
1 cup white miso
½ cup sugar
¼ cup mirin (sweet rice wine)
¼ cup sake

1. Finely chop garlic. Toss eggplant with garlic and oil to marinate.

2. Combine remaining ingredients in a sauce pot. Cook over medium heat, stirring constantly until completely combined and sugar has dissolved.

3. Prepare a charcoal grill. Grill Eggplant, cut side down, for 3 minutes or until lightly charred. Flip over and brush with miso paste. Cook for 2 minutes more. If you’d like, flip again to char the miso paste onto eggplant.

4. Serve with rice, or shrimp or grilled corn.

July 31, 2008

Garden to Table: Eggplant

I harvested my first eggplant today! It’s especially exciting since I’ve tried growing this purple vegetable before with little success. My previous attempts yielded a total of one eggplant. When I tried grilling it, it was so small that it fell through the grates and instantly burst into flames.

This year, I’m already ahead of the game. The eggplant I harvested today was large enough for two people to share, and I have several more coming in on its heels. No doubt my success this year can be attributed to the fact that I did not crowd the plants. Each plant had a solid 18 inches of growing room in any direction.

The fresh eggplant had no traces of bitterness, even without salting. It cooked more quickly than the conventional variety, and the flavor was sweeter with a creamy texture.

This recipe is an adaptation from Eileen Yin-Fei Lo’s Chinese Kitchen.

2 Italian Eggplants
2 ½ tablespoons tapioca flour
2 tablespoons plain oil
1 tablespoon fresh ginger, chopped
1 teaspoon fresh garlic, chopped
3 scallions, cut into rings

Sauce:
2 tablespoons oyster sauce
2 teaspoons dark soy sauce
1 teaspoon sugar
2 teaspoons gin
¾ cup chicken stock
1 – 2 teaspoon chili paste or sriracha – depending on taste

1. Combine ingredients for sauce.

2. Cut eggplant into 1 inch cubes and toss in tapioca starch

3. Heat a large skillet over high heat. Add the oil. When oil is hot, add eggplant in a single layer.

4. Cook eggplant until it starts to brown, and toss. Add ginger and garlic and cook until fragrant.

5. Stir in sauce and scallions and cook until the sauce thickens.

6. Serve over rice.

Garden to Table: 20 minutes<