We've been inundated with delicious tomatoes this Summer from our Garden, along with plenty of eggplant, so my wife made a fresh tomato sauce the other night - simple recipe: cut up the tomatoes, some onion, garlic, salt, pepper and other herbs, and the cook down the tomatoes, until you have a "sauce". She then cooked some fresh pasta and it was delicious, with plenty of leftovers. So, the next day, she make eggplant parmesan and we had that with the leftover pasta. Delicious! I just heated some of the leftovers for lunch and now I'm ready for a nap.This has been going around with a caption about opening day of zucchini season....
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I've been coming up with different ways to use them.
Lasagna type treatment with zukes replacing the noodles.
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Zucchini pickles for using on burgers.
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