Do The Things You Love!

     Garson and I went up to Burlington this weekend to visit my son.  It was his 22 birthday on Wednesday.  We take the trek up there the first  week of August every year.  We took the bike on the 295 mile ride.  The weather was beautiful.  We went the standard highway route on the way up and Rt 7 on the way down.  Now I am a little hyper as anyone that knows me, knows.  I have to tell you, we spent about 14 hours on the bike in a 36 hour span.  It was awesome.  I love being on the bike.  You can smell everything: the cows in the field, the vegetables, barbecues, flowers and the warming earth.  It was wonderful to see my son.  He looks great and is doing well.  We had a couple of good meals with him and a relaxing walk along the lake. 
     If you haven't been to Burlington, you need to go for a visit.  Lake Champlain surrounded by the Adirondack mountains is breath taking.  The people that live there love it.
     Okay so you want to know what does this have to do with food and nutrition? Well, part of being healthy is being happy.  You should spend your free time doing the things that make you happy.  I was very happy this weekend.  I feel rested and well. I am ready for the upcoming week.  I do have a recipe to share with you.
     We have good friends that lived in Burlington.  They are passionate bikers and food enthusiasts.  Sarah has shared this recipe with me.  It's simple and delicious.  It is the perfect recipe for the summer when tomatoes and eggplant are in abundance.  So thanks Sarah and enjoy everyone - let me know what you think.

EGGPLANT CRUST LESS PIE   Sarah 2010

EGGPLANT- med. to lg. VERY FRESH / Cut into 1/2" slices / sprinkle with KOSHER SALT and let sit and "weep" for at least 1/2 hr. or more / press dry with paper towel (also removes some of the excess salt) /  Can rub with a clove of GARLIC (optional)
( if in a hurry and you know your eggplant is fresh or want to restrict salt use you could eliminate the salt weeping  phase... Just make sure you cook your eggplant enough in oven.... nothing worse than undercooked eggplant!)
             
Preheat oven to 350 degrees / In a large skillet or oven proof pan coat bottom with OLIVE OIL, arrange eggplant slices around the bottom ( overlap 1/2 way or less)
Drizzle with olive oil, grind some PEPPER / Cover the pan with a top or foil / Place in oven, until the eggplant is done (15 min. or more... depending on freshness, thickness of slices, and "weeping" time) / Remove from oven & set aside to cool a bit.

TOMATOES - 1-2 Meaty,large, fresh, ripe/ Slice thin / Carefully tuck tomato slices under every other alternating eggplant slices (letting part of the tomato show)

BASIL - 10 or so LEAVES (I USED THAI... what I had growing) / Tuck leaves under tomato slices with points just showing so get flavor but doesn't discolor in oven

RED PEPPER (optional) 1/2 small/ Slice very thin and saute in olive oil with salt / Place on top of eggplant in center for color

PARMESAN REGGIANO - good quality / Shave thin pieces with potato peeler all around on top

PINE NUTS (optional- I hear they are very scarce this year)- sprinkle a small handful on top

OLIVE OIL - Drizzle a bit more on top

TO SERVE HOT / Can be made ahead to this point, when ready to serve put back in 350 degree oven, covered, until cheese melts. OR

SERVE ROOM TEMP. / Place pie in oven until cheese melts / Let cool to room temp. and take with you on a picnic or buffet table item

Decorate top with a bit of fresh basil