Greek Pasta Sauce with Egg Plant

David Goforth adds here a recipe from one of his regular customers:

Greek Pasta Sauce

1 chopped onion

Diced eggplant (great addition, but not part of original recipe)

Garlic to taste

Olive oil

Sauté above ingredients in large frying pan

Add

4 large tomatoes diced (or more)

Sliced or diced black olives

Cook until tomato liquid is reduced

Then Add

5-6 oz. crumbled feta cheese (and ¼-to ½ cup parmesan cheese)

¼ cup pesto ( If not pesto, flavor with dried or fresh basil)

Sprinkle with shredded parmesan if desired

Serve over your favorite pasta

Goforth Egg Plant

A note from David Goforth:

"I am getting a lot of questions about how to cook a white eggplant. The answer is the same as a black eggplant. In fact once you peel it, the only way to tell the difference is that the white eggplant tastes better. When I cook eggplants, I generally dice them very small (1/4 inch or so) and fry then in olive oil. I sometimes add a little balsamic vinegar once they start turning brown. Then I add diced tomatoes which hold the dish together. Finally, I generally add cheese. The cheese is optional. Parmesan cheese does great but I have used others. "

We Begin

With this blog, we have invited the farm families of the Piedmont Farmers Market to contribute some of their favorite recipes, cooking hints, and cooking methods for many of the fine food they supply through their hard work to we the buyers. This posting is but a gentle introduction to what we hope will be some insights into just downright good food, well prepared by the folks who really know fine food. We await our farm family input.