Eggplant and Red Pepper Puree
1 red pepper
1 small red onion
4 oz. chevre or feta cheese
1 teaspoon fresh basil
1 garlic clove, chopped
Salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Slice eggplant into planks lengthwise, about 1/8-inch thick.
Sauté in 1 tablespoon olive oil and garlic. Drain on paper towels.
Salt and pepper one side. Turn over and spread cheese on plank. Roll up like a jelly roll.
Stand the eggplant rolls up on the plate and surround with puree.
Roast red pepper, peel, seed, and core.
Blend with the chopped onion, balsamic vinegar, basil, and 1 tablespoon of olive oil.
Tom visited the Montpelier Farmers Market in Montpelier, Vermont. The market is open Saturdays May through October.