While I was in Colorado being an explorer (I’ll post about the entirety of my adventure in the next few days) I asked some of the elders of the garden to tend to my plot and let them help themselves to anything they desired. Before I left I only had a few tiny buds on my eggplant and I came back to 5 beautiful ready to harvest eggplants. I’m going to put the elders in charge of my plot more often. My garden is thriving but there is some bad news…new insects.
I’m not sure what type of insect is the culprit here. A few weeks ago the culprit was flea beetles but those were clearly visible and leave behind distinctive shotgun appearance to leaves, which is still evident of past damage pictured above. The bigger chunks missing from the leaves is from something much larger. I think it must be bigger beetles of some sort. They don’t know what’s coming for them. I just ordered a product similar to what I used before but this is supposedly more potent and will give the insects profuse diarrhea, sort of. Has anyone ever seen diarrhea in an insect? My imagination will not allow me to even picture that scenario. However, I will gladly dehydrate these bad boys.
I harvested two eggplants yesterday and I made this dish all with ingredients from my garden (with the exception of the herbs and cheese). I like to throw things together and that’s exactly what I did here. This dish is simple and pairs well with meat or you can eat it alone as it is very filling.
Garlic Parmesan Zucchini, Eggplant, and Tomato Bake
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 15-20 cherry/grape tomatoes or just one of those containers of tomatoes will do
- two large zucchini
- two eggplant
- 6 crushed garlic cloves (you can used the container ones if you’d like – I did )
- 1/2 ground black pepper (fresh is best)
- 3/4 tsp salt
- 3/4 cup Parmesan cheese (freshly grated is key) – less cheese if cheese isn’t your friend
- 1/3 cup fresh Parsley (garnish) – you could also use dried
- Preheat oven to 350 degrees.
- Pre-treat a baking dish with cooking spray – use whatever size you want.
- Slice zucchini and eggplant into quarters.
- Slice tomatoes into halves.
- Mix all the ingredients, with the exception of parsley, in a large mixing bowl, combine and stir well.
- Transfer the ingredients into the baking dish.
- Bake for 25-35 minutes depending on your preference for crunchy vs. non crunchy zucchini and eggplant. I prefer well cooked so I baked for 30 mins.
- Garnish with parsley – you can also garnish with basil.
- Refrigerates well but serves best hot/warm.