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Eggplant Tomato Roast
    Recipes for Locally Grown Foods


1 eggplant

4 ripe tomatoes chopped

2 red & yellow peppers chopped

salt & pepper

2 potatoes chopped

salt & pepper

olive oil

1/2 cup of water


First slice eggplant and salt each piece in layers. Cover with paper towel. Set aside for 30 minutes to sweat the eggplant - removing access water.

Chop all vegetables and place them including the eggplant in a deep baking dish, add olive oil to coat and salt and pepper. Add water.

Cook for 45 minutes to 1 hour in 350 degree oven. When potatoes are cooked - dish is ready.

Serve with baked bread. Enjoy with a glass of local red wine.

Can be a main dish or side dish with white fish like ling-cod, sole, halibut.

Variations / Substitutes:

The FarmBoat Floating Market aboard the Virginia V at Lake Union Park is closed due to City of Seattle adverse policies against small businesses. For more information, see "FarmBoat Under Siege."

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