There's a profusion of fruits and vegetables at our summer farmers' markets. It's a great time to explore and try new foods. Last week, I picked up Japanese eggplants and wasn't really sure what to do with them.
Then an expert friend and gardener at work gave me medium-sized green zucchini. Combined with other farmers' market bounty and some ideas from cookbooks, this week's recipe was born.
The result was a tasty, simple, and healthy low-fat dish with substance. All amounts are approximate. All amounts are approximate.
This is good the first night and as leftovers.