Eggplant Gratin

Another healthy late summer dish!

1 1/4 lb eggplant, sliced thin

1 lb tomato, sliced thin

Zest of one lemon

1 tsp Thyme

1 clove garlic, minced

1 tsp salt

Pepper

1/4 c olive oil

4 oz goat cheese

1/2 c Panko

Preheat oven to 400.

In a large bowl combine eggplant, tomatoes, zest, thyme, garlic 1 tsp salt, pepper and 1/4 c olive oil.

Spray a gratin dish with olive oil. Layer veggies, dropping goat cheese as you go, make sure to end with veggies on top. Sprinkle with panko and drizzle with 2 tbsp olive oil.

Bake for 45 min until golden brown.

Serves 4.

Burrata Caprese

Peaches, tomatoes, Basil and creamy burrata – oh yes!! And your are welcome!

3 tbsp pine nuts, toasted

1/2 c packed Basil

1 1/2 tsp lemon juice

1/2 tsp salt

1/4 c olive oil

6 oz burrata

2 peaches, sliced into wedges

1 lb tomatoes, cut into wedges

In a blender combine Basil, lemon juice, salt and 1/4 c oil. Purée until smooth.

Arrange peaches and tomatoes on a platter, place burrata in the middle, drizzle with olive oil, Basil oil and pine nuts.

Serves 4.

Zuk Pasta with Uncooked Tomato Sauce

Super fresh and healthy!

12 oz tomatoes, chopped

1/4 c olive oil

1 tsp salt

1 clove garlic, minced

1/2 tsp red pepper flakes

1 lb Zucchini cut into spirals

5 oz ricotta

1/4 c pine nuts

In a 12 inch skillet, add olive oil and zuks, cook for 5 – 7 minutes until soft add tomatoes, olive oil, salt, red pepper flakes and garlic. Divide among bowls and top with ricotta.

Serves 4.