Thayer in the Kitchen

Apparently my CSA farm had a bumper crop of Asian eggplant this year.  A book club friend mentioned this recipe which I decided to try with some of our eggplant bounty.  I highly recommend it.  The original recipe included a recipe for a homemade Mexican red sauce.  I purchased a can of enchilada sauce and think it works quite well.  I used a can marked medium (heat).  I guess next time I would use mild because Arthur thought the sauce was too spicy.  If you like spicy I'd go for it because I thought it was just fine.  8-12 tortillas (I used Gitto Family Farms 8" whole wheat tortillas--which are available at the Madison farmers' markets)  1 package was just the right amount for the filling 1-2 tablespoons olive oil 1 cup chopped onions 2 tablespoons minced garlic 1 1/2 teaspoon salt black pepper to taste 6 cups cubed eggplant (approx two medium sized ones) into 1/2 in. pieces 1 chopped sweet pepper (red or green) 1 cup toasted almonds (finely chopped) black pepper to t

We went to the Monona farmers' market this morning and bought milk from Blue Marble Dairy our favorite milk people. We also got some of the last of the corn on the cob. Great breakfast today. I made a Fritatta with onions, peppers, Italian sausage, eggs, etc. Frittata (adapted from a Penzey's catalogue recipe) 1/2 lb. Italian sausage 2 lbs. potatoes 1 red, yellow, and green pepper or whatever you have available 1 onion, diced 2-3 cloves garlic olive oil 6 eggs 3 TB milk 1/2 tsp. cumin 1/2 tsp. oregano 1/2 tsp. smoked Spanish paprika 1 1/2 tsp. salt 1/2 cup grated cheese of your choice (I used some jalapeno cheddar & goat cheese) Preheat oven to 375 degrees. Slice potatoes into 1/4 inch slices--no need to peel if they're organic. Steam or boil for 10 minutes or until tender. Dice the peppers. Brown the sliced sausage pieces and add peppers, onions & garlic. Saute until the onions are slightly brown and start to caramelize. Beat the eggs wi