Lunch July 26

Ingredients:

1 Long Eggplant

1 Medium Tomato

Basil (1-2 sprigs)

Chives (1-2 stalks/ blade clusters)

Olive Oil (About 1 tablespoon)

Salt

Ground Pepper

Parmesan Cheese



Method:

1. Slice Tomato into ½ inch wedges. Put in small fry pan with a bit of oil on medium heat
2. Use kitchen scissors to add finely cut herbs to pan
3. Let simmer a bit while you prepare eggplant; peel and slice into thin rounds
4. Add Eggplant, stir
5. Add a bit of oil
6. Add some salt to taste (be careful!)
7. a few grinds of fresh pepper
8. Add enough cheese to slightly cover your simmering veggies.
9. Remove promptly (cheese will continue to melt on your plate)

Enjoy!!!