Ellen Compton - Eggplant Casserole

Susan Nelson Myers has agreed to help with The Frugal Poet web site. Not only is she a gifted poet, but she's a fabulous cook and an expert at stretching food dollars. Thanks to Susan's willingness to teach me how to can foods and her father's garden, my pantry has jars of icicle pickles, dill pickles, marinara sauce, tomato bisque soup and various jams and jellies. Read more about Susan by clicking the About link on the right side of the page.

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:

Eggplant Casserole

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.


tomato summer
      the sun
          on my tongue

[published in Modern Haiku 40:2, summer 2009]