The Frugal Poet web site and its readers will benefit from her knowledge and expertise.
I've had the pleasure of meeting Ellen Compton a few times over the years. Ellen is our guest poet today with a recipe and a poem:
Good served alone or over rice or couscous. I also like to serve the leftovers cold, sometimes on good, crusty bread. For variety, I might stir in freshly grated Parmesan cheese, or add canned (drained) pinto beans. You might try your favorite herbs, a few capers, Greek olives—any or all of these. Or use 3 or 4 fresh tomatoes, peeled and chopped, instead of the canned ones.
1 Tbsp olive oil
3 cloves garlic, crushed
1 medium eggplant (unpeeled), cut in small cubes
1 bell pepper, diced
1 large onion, sliced
1 14.5-oz can diced, pealed tomatoes
3/4 tsp salt
1/4 cup olive oil
Coat all sides of a heavy pot with 1 Tbsp olive oil.
Add remaining ingredients and mix.
Cover tightly and cook over moderate heat until vegetables are tender (1/2 hour or longer), occasionally stirring or shaking the pot to keep from sticking.
on my tongue
[published in Modern Haiku 40:2, summer 2009]