Grilled Eggplant and Tomato Salad

• 6 small eggplants
• ¼ cup olive oil
• 2 cloves garlic, minced
• 1 ½ cups ripe cherry tomatoes, cut in half
• 2 green onions, finely chopped
• 2 tbsp chopped capers
• 3 tbsp chopped fresh mint, parsley or basil
• 2 tbsp balsamic vinegar
• salt and pepper to taste

Slice the eggplants into ½ inch rounds. Heat up the grill and brush it lightly with a little of the olive oil. Lay the eggplant rounds on the grill, and brush the tops lightly with olive oil. Grill about 2 minutes on each side, or until they are soft and golden brown. Remove the cooked eggplant to a serving platter. Spread over the eggplants: the cherry tomatoes, onions, garlic, parsley and capers. Mix the remaining oil with the balsamic vinegar, and sprinkle over the dish. Season with salt and pepper, and mix the mixture lightly, being careful not to break up the eggplant. Serve warm or at room temperature.

Farmer Morgan's Stuffed Eggplant

This recipe is for 2 servings. Adjust quantities accordingly.

• 2 medium sized eggplant
• ¼ pound ground pork
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• salt and pepper to taste
• fresh rosemary
• 1 slice provolone cheese

Cut the eggplant in half and scoop out the inside and cut into cubes. In a skillet sauté the ground pork, onion, garlic and eggplant in olive oil until the pork is browned. Remove from heat and add the fresh rosemary and salt and pepper to taste. Spoon the pork mixture into the eggplant halves and bake at 350 degrees for 15 minutes. Top with provolone cheese and bake until cheese melts. Serve with pasta and tomato sauce.