August 14 or 17 CSA

This week’s share includes:  1 pint cherry tomatoes, 1 pint Juliet small romas, 2 small garlic, 1 pound Rossa di Milano red onion, 2 pounds Chinese eggplant, 2 bell peppers, 3 sweet Italian peppers, 1 1/2 pounds tiny fingerling potatoes, 1/2 pound okra.

These little fingerlings are great for potato salad or roasted whole.  The romas are at their best oven roasted.  The red onion is another heirloom variety that has strong, pungent flavor raw and a sweetness when cooked.

Braised Eggplant with Soy, Garlic, and Ginger from Cook’s Illustrated

1 1/2 cups water, 1/4 cup Chinese rice wine or dry sherry, 2 T soy sauce, 4 tsp sugar, 2 tsp Asian broad bean chili paste, 1 tsp cornstarch, 2 pounds Chinese eggplants, 1 T vegetable oil, 1 garlic minced clove, 1 tsp grated fresh ginger, 1/2 tsp toasted sesame oil, 2 scallions sliced thin.

1. Whisk water, rice wine, soy sauce, sugar, chili paste, and cornstarch in medium bowl until sugar is dissolved.  Trim 1/2 inch off top and bottom of eggplants.  Cut into 1/2 inch thick coins.
2. Heat oil in skillet over medium heat until shimmering.  Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.  Spread eggplant evenly in skillet (pieces will not form a single layer).  Pour rice wine mixture over eggplant.  Increase heat to high and bring to boil.  Reduce heat to maintain gentle boil.  Cover and cook until eggplant is soft, about 15 minutes, gently shaking skillet to settle eggplant halfway thru cooking (some pieces will remain opaque).
3. Uncover and continue to cook, swirling skillet occasionally, until liquid is thickened and reduced to just a few tablespoons, 12 to 14 minutes longer.  Transfer to platter, drizzle with sesame oil, sprinkle with scallions, and serve.