tre colori

This could more accurately be called "Fridge Rummage" as that's how all of these ingredients came together but tre colori (three colors in Italian) sounds better.

I had a lonely little eggplant that needed to be cooked.  Looking into my fridge for inspiration I found a half a red pepper, half of a large Spanish onion, 2 medium portabella mushrooms and about six leaves of kale.

Adding two cloves of garlic, olive oil, basil, oregano (both from the herb garden), salt and pepper I turned it into the tastes-better-than-the-picture-looks image to the left.

All the vegetables are cut to a medium dice and the kale is done chiffonade style; the herbs are minced.

Dice the eggplant, salt and set aside to drain while cutting other veggies
Heat 2 T. of olive oil, add onions and stir until soft and golden
Add garlic and saute for one minute
Add red peppers and kale and saute until kale begins to wilt
Rinse and add eggplant, add 1-2 more T. of olive oil and saute until eggplant is starting to soften
Then add the mushrooms and herbs and cook until mushrooms and eggplant are done (5-7 minutes)
Salt and pepper to taste

Served over whole grain penne pasta it was delicious!

trailer park version

Recipes are fun to play with, they get changed around for lots of different reasons.  It's always fun to try new food and new ideas.  My friend Tracy sent me a picture and her revisions to my Eggplant Corn Fritters with Chunky Tomato Red Pepper Coulis;  she calls hers the...

Trailer Park version of Eggplant Fritters**

store-brand veg oil (bonus points for canola)
1/2 c packaged cornbread stuffing
3/4 c generic flour (bonus points: unbleached variety)
2 tsp baking powder (add 1/4 tsp more if expiration date is more than 3 months)
salt
black pepper
1/3 c milk
1 egg
2 little eggplants from your friend's garden (not quite wilted to the point of shriveled)
1/2 cup of packaged, dehydrated, mixed veggie chips
......

Turn radio on alt-rock radio station as loud as neighbors can tolerate

Cut eggplant into medium dice

Toss with 1 t. salt and let rest 20 minutes

Rinse eggplant
Combine dry ingredients (after checking for & discarding weevils)

Use of potato masher to grind croutons in cornbread stuffing and veggie chips is fine

(Open beer left by roommate in fridge. Don't pour it in the recipe.)

Beat together milk and egg
Add milk mixture to dry ingredients (adding more milk if needed to make a smooth batter)
Stir in the eggplant. (have your 10-year-old take photos so there's proof)
Drop batter by ¼ C. measure into (medium) hot oil

(don't get too distracted by Red Hot Chili Peppers on radio)

Mash and turn fritters while cooking, fritters should be golden brown on both sides

Drain fritters on paper towels

Or not
Serve with jar o' salsa

**disclaimer:  Although this is Tracy's recipe, it could be modified again (dueling recipes anyone?) with the use of olive oil and whole wheat flour for a health boost.

eggplant corn fritters with chunky tomato red pepper coulis

I am always experimenting in the kitchen.  Recently I created a dinner that came together out of ingredients from the farmer's market that I had on hand.  Because this dish turned out so well I definitely plan to make it again; it's a great summertime meal full of flavor and freshness.

Although I used fresh ground flour to make my fritters you can still make this recipe if you don't have a mill by checking out my baking substitutions post.

Eggplant Corn Fritters
Serves 4

Grapeseed oil
1/2 C. cornmeal
2/3 C. Ezekiel flour
2 teaspoons baking powder
Salt and freshly ground black pepper
1/3 cup milk, plus more if needed

1 egg
1 eggplant, peeled and diced
1 ear corn, kernels removed

Cut eggplant into medium dice
Toss with 1 t. salt and let rest 20 minutes
Rinse eggplant
Combine dry ingredients
Beat together milk and egg
Add milk mixture to dry ingredients (adding more milk if needed to make a smooth batter)
Stir in the eggplant and the corn
Drop batter by ¼ C. measure into hot oil
Turn fritters once while cooking, fritters should be golden brown on both sides
Drain fritters on paper towels
Serve with chunky tomato red pepper coulis

Chunky Tomato Red Pepper Coulis

2 T. olive oil
1 small onion, diced
1 clove garlic minced
2 medium tomatoes, chopped
1 red pepper, diced large
1 t. minced fresh basil
1 t. minced fresh oregano
salt and pepper to taste

Saute onion and garlic in a large saucepan until onion starts to soften
Add red pepper and saute 1-2 minutes
Add tomatoes and herbs, turn heat down to medium low and cook 10-12 minutes until vegetables are soft, tossing vegetables frequently
Add salt and pepper
Remove 2/3 of vegetables from the pan and put in a large bowl
Blend thoroughly with an immersion blender
Add reserved vegetables to blended vegetables
Serve over Eggplant Corn Fritters

Enjoy!