We got the most amazing baby eggplants in our CSA box this week. I'm a total dork for forgetting to take their solo portrait, because just like everything else that we've been enjoying from week to week, these were perfect and gorgeous and just waiting to be honored by being cooked up into something tasty. Tonights' meal was the last of the collection of deliciousness
that arrived on Tuesday:


As I've said, picking up that box every week makes me happy beyond belief. I never thought that at my age I'd be rediscovering...or discovering...the deliciousness of fresh veggies, but it's the truth. I had the epiphany this evening that, being the product of suburban parents who were too busy to be bothered with backyard gardening, this is really the first time I've ever tasted most of this stuff at it's best rather than as products of industrial agriculture from hundreds of miles away and after being interred at the grocery store for who knows how long. Lovingly, organically grown, local, small scale and fresher than fresh. How did we ever come to think that the other way was acceptable?

Anyway, I opted to halve the eggplants and toss with some olive oil, fresh oregano (also from the CSA), salt and pepper and then grill them off. Diced up and mated with some chopped roasted red pepper, artichoke hearts, calamata olives, parsley, another drizzle of olive oil and some balsamic vinegar, they were a delicious and quick caponata-esque topping for the swordfish that hit the grill along with them.


It was quick and delicious and the added bonus is that there's plenty of caponata for some killer bruschetta tomorrow. I'm excited already!