peppery eggplant and more vegetable fun

Last night, I sauteed a big sweet onion, then added a diced hot pepper and cut up eggplant (the cute thin kind) and cubed potatoes, all organic. When things were fairly well acquainted, I glorped in part of a bottle of Trader Joe's black pepper sauce and a little water, covered, and simmered for perhaps 25 minutes. We served it over rice with a small side salad that used up nearly all the remaining vegetables from last week's farm trip.

It was very tasty and kind of spicy. I'm already thinking about a do-over for this dish. It could use some greens, perhaps frozen edamame thrown in toward the end. Alternatively, it would be really good, especially in the fall or winter, with chickpeas added in.

Today, we got more goodies from the farm. I'm thinking we'll use the four ears of fresh corn we got. Maybe I'll cook up some carrots in olive oil and a little butter. We have loads of cucumbers, so either a small salad or a tiny stir-fry (summer squash, anyone?). Hmmm. Maybe cucumbers, goat cheese, peppers, and a little lettuce?

We'll soon be away for a few nights, so we'll have to get creative when we return.