Grilled Eggplant with Tomato-Basil Relish

2 large eggplants trimmed from stem and cut ½ inch thick

4 ripe tomatoes, cut in half lengthwise

5 tablespoons olive oil or more

Salt and freshly ground black pepper

3 scallions thinly sliced

1 tablespoons balsamic vinegar

1 bunch finely chopped fresh basil plus fresh leaves, for garnish



Heat your grill to high or oven to 450.

Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Do the same with the eggplants. Place tomatoes and eggplant slices on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. If using oven put on a sheet and spray with cooking oil and bake 10 minutes on each side. Remove from the grill place the eggplant on a platter and remove skin from the tomatoes and coarsely chop.


Put the chopped tomatoes in a bowl, add 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined. Let sit at room temperature for flavors to blend. Serve eggplant and drizzle tomato relish on top.

Italian Green Beans, Loubie Bzet

For meatless Monday green Italian beans with tomato sauce is a great option. If you cannot find flat green beans in season, you can find them in the freezer section.



2 pounds of green beans trimmed and cut in bite size

3 – 4 big tomatoes peeled and chopped or canned crushed tomato

1 large onion chopped

4 cloves of garlic whole

½ cup olive oil

1 teaspoon salt

1 teaspoon allspice



In a pot sauté onion till translucent add green beans and sauté till they change their color add garlic, salt and allspice and the tomatoes. Add water to cover beans, cover and cook over medium heat for 35 to 40 minutes or until beans are cooked and sauce has reduced and thickened. Serve cold with pita bread. Sahten!