September traditionally brings us the usual “back to school” doldrums, but for the Garden State, our season of fresh fun is still going strong. Farm stands continue to brim with an abundance of options at the tail end of summer. The recipes are ripe with best of nature’s offerings in New Jersey.
Jersey is the proud parent of the tomato, zucchini and homegrown eggplant. Put these together with a few other ingredients, and you have got yourself an easy, end-of-summer supper. The best part is that it can be assembled and roasted in minutes.
1 eggplant, ends trimmed and cut into 1/4-inch slices
3 large tomatoes, cut into 1/4-inch slices
2 zucchini, ends trimmed and cut into 1/4-inch slices
4 sweet onions (such as Vidalia) peeled and cut in half then cut into 1/4-inch slices
4 garlic cloves, peeled and minced
1 small handful basil leaves, cut into thin ribbons
2 tablespoons capers, rinsed
½ cup pitted olives (Kalamata are really nice or Niçoise)
2 tablespoons tomato paste
1 tablespoon dried Herbes de Provence
¼ cup olive oil
Salt and pepper to taste
Hearty bread to serve
Preheat oven to 325°F. In a wide casserole dish or a disposable 13-by-9-inch aluminum pan, layer vegetables (eggplant, tomato, zucchini and onions) in a fan like pattern. In a small bowl, mix garlic, capers, olives, tomato paste, Herbes de Provence, olive oil, salt and pepper. Pour over the top of the vegetables. Roast,