In addition to an overabundance of peaches, farmer’s markets in late July also have an overabundance of tomatoes.  Red tomatoes, green tomatoes, pink cherry tomatoes, tomatoes the size of a football, tie-dye heirloom tomatoes… all fat and ripe and ready to pop in my mouth.  I also picked up a smooth and lovely eggplant with a violet and cream marbled skin.

This recipe, from Deborah Madison’s vegetarian bible, requires only a few ingredients, and really benefits from the fresh flavors of local, in-season eggplant, tomatoes, and seasonings.  Doesn’t require too much time in the kitchen either, which is a blessing on these hot humid days.

adapted from by Deborah Madison:

roasted eggplant with feta and fresh tomato sauce
(serves 2)

1 eggplant (I used a zebra eggplant from the farmer’s market, a delicious, less bitter variety than the traditional dark-purple-skinned eggplant found in grocery stores, with a purple and cream streaked skin and sweet, white fruit)
2 tomatoes
4 oz. feta (or another cheese of choice… maybe goat cheese, ricotta, or mozzarella?)
dried oregano
3 T olive oil

Preheat your oven to 425.

Slice your eggplant in half lengthwise.  Score each side with a large X.  Put half of the oil in a pan on med-high heat, and fry the eggplant on each side until golden.  Put the eggplant flesh-side-up in a small baking dish.  Sprinkle with the feta and a little s&p.

Boil water for parboiling the tomatoes and peeling their skins.  Score a small x on the bottom of each tomato.  When the water is boiling, lower the tomatoes into the pot for about 30 seconds each, then remove the tomatoes and put them in a bowl of ice water.  The skins should then peel off easily.  Chop up your tomatoes, and throw them into a pan with the extra oil (and more, if desired) on med-high heat.  Stir and sizzle until the juices start evaporating and the tomatoes break down… mmm chunky sauce.

Ladle the sauce over the eggplant and sprinkle with oregano.  Bake for 40 minutes until gooey and scrumptious.