This week’s recipe comes to us from Chef Savannah Haseler of Twain’s Brewpub & Billiards. We were happy to taste it last week at market during the #EatLocalATL Challenge and hope you get a chance to make it at home! It’s easy and so tasty, and takes advantage of the last of late summer / early fall produce.

Ingredients

• 3 tablespoons olive oil
• 1 onion, thinly sliced
• 4 garlic cloves, peeled and sliced
• 1 small bay leaf
• 1 pint okra, cut into 1/2-inch rounds
• 1 small small eggplant , diced
• 1-2 sweet pepper, diced
• 4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
• 1 teaspoon kosher salt
• ½ cup shredded fresh basil leaves
• freshly ground black pepper

Instructions

Over medium-low heat, add the oil to a large skillet with the onion, garlic,

and bay leaf, stirring occasionally, until the onion has softened.

Add the eggplant and cook, stirring occasionally, for 8 minutes or until the

eggplant has softened. Stir in the okra, red bell pepper, tomatoes, and salt,

and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until

the vegetables are tender. Stir in the basil and few grinds of pepper to taste.

Salad

• 2 cups of your favorite greens (I like arugula)
• Lemon Vinaigrette
• 1 lemons zested & juiced
• ¼ cup lemon juice
• 1/8 cup dijon
• 1 Tbsp rice wine vinegar
• 1 1/2 cups blended oil
• 2 tsp salt

Combine lemon juice, mustard and vinegar in bowl. Slowly drizzle in oil,

until mixture comes together. Season with salt.