I was away during distribution last week so I'm not sure exactly what we got, but I did come home to some beautiful striped eggplant and a giant zucchini. I used them to make fried eggplant with pasta and fresh marinara last night.
The sauce is made by carmelizing an onion and 2 cloves of garlic with some dried oregano, red pepper flakes, salt, and sugar, then tossing in a big can of tomatoes and simmering on low for almost an hour. Then I puree it up, adjust the seasoning, and stir in some fresh chopped basil.
To make the fried eggplant and zucchini, slice up the veggies pretty thin, lay them out on paper towels, salt them, and then top them with more paper towels and put something heavy on top. Press out the moisture for at least a half hour. Then put some corn starch or flour in one bowl, egg in another, and breadcrumbs in a third, and heat some oil in a pan. Dip the slices on both sides in the flour, then egg, then breadcrumbs, then toss em in the pan and brown on both sides (they'll cook better if you press them down with a spatula as they fry). I also made a batch for my gluten-free friend by battering them in corn starch, then egg, then more corn starch. You can serve it with pasta as is and top with lots of sauce and parmesan, or you can layer the fried slices with mozzarella, marinara, and parmesan and bake it at 350 for... a while... to make traditional eggplant parm.
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