This week, Chef is Mary Kravec from Hunt Hill Farm in New Milford shows Tina Redwine how to make Eggplant Stacks.

(serves 4-6)

2 large eggplants, partially peeled so they are striped

Olive oil, salt and pepper for brushing.

Cut eggplants into 3/4 “rounds.

Toss in olive oil, salt and pepper. Grill and mark over a medium heat until tender. You may also saute in a dry pan first to sear and then brown in a little olive oil until cooked through, about 4 minutes per side.

2 heads broccoli rabe, quickly blanched and squeezed of water *you may also use swiss chard*

1 T minced fresh garlic

1 small onion, thinly sliced

¼ C white raisins

Olive oil

Salt and pepper

In a saute pan, saute the onion and garlic briefly. Add the rabe and cook quickly so it is tender, but still bright green. Add the raisins. Season with salt and pepper.

2-14 ounce cans white beans of choice, drained and rinsed

A few tablespoons  olive oil

2 garlic cloves, minced

1/3 C sliced or chopped roasted red peppers or pimientos

Chopped fresh basil, parsley and rosemary

A squeeze of lemon juice

Water or white wine as needed to keep moist

Salt and pepper to taste

In a saute pan, heat the oil and add the garlic and red peppers. Add the beans and heat through.

Add a little more olive oil, the lemon juice and a few tablespoons of water or white wine and the herbs. Briefly mash.

Your favorite Pomodoro Sauce

Optional: crumbled cooked Italian sausage meat

Fresh mozzarella or sliced provolone

Preheat oven to 400F. Place eggplant on a greased sheet pan.

Top with the cannellini mixture, some crumbled sausage if using, the rabe, a little Pomodoro and finally the cheese. Place in oven on top rack to heat through and melt the cheese.

Serve with a side salad, over a pasta or over tomato sauce.

44 Upland Rd
New Milford, Connecticut
(860) 355-0300
info@hunthillfarm.org