Pure Hunger

I have a confession. I love to mess up a perfectly good recipe, on purpose. I adore any recipe writer who is detailed and precise about their explanations and measurements. It helps me figure out how far I can veer before crashing into disaster. Becoming a decent cook is similar to any skill in life. Once you learn the basics you can begin tweaking, fiddling and meddling until you find your pulse. Your mark. Your touch. Typically, I try to follow a recipe exactly as written on the first attempt. Any attempt after, however, is fair game. Even at first attempt, I am liable to cut diagonally instead of vertically. I might add a handful of chopped basil instead of measuring it out precisely to 1/4 cup. I want to stay within the confines of the recipe without letting it confine my spirit, my passion for food. I, more than most, can become so lost in perfectly executing the details that I completely forget to enjoy myself. The final product may look and taste perfect but it will lack heart, soul and passion.

Ingredients

1 lb eggplant, sliced crosswise into 1-inch-thick rounds
olive oil
1 lb zucchini, trimmed, halved, lengthwise and sliced in to 1/2-inch thick half-moons
1 medium yellow onion, thinly sliced
1 large red bell pepper, cored, seeded and chopped
4 large cloves garlic, thinly sliced
5 Roma tomatoes, seeded and chopped
3/4 teaspoon salt
3 sprigs fresh thyme
1 bay leaf
1/4 cup finely chopped fresh basil

I’m really trying to remind myself of this lesson, especially lately. I fear I have gotten into a spell of looking a life as far to precise and perfect. As a set of skills I must develop and execute to succeed. As though anything in life that is executed perfectly, without heart, ever inspires anyone, including me. Inspiration is a feeling you get when you see someone else showcase a part of themselves that comes from a deep spark within. Perfection has nothing to do with that spark. This recipe falls right into that opportunity. Originally taken from Molly Wizenbergs book “A Homemade Life”, it is dictated with precision. She tells you how much to use, how thinly to slice and which way to cut and shape each vegetable. It doesn’t really matter. Really. I chopped and seeded with abandon. I measured and guessed. I threw in a bit of curry powered, garam masala and nutmeg. It still tasted delicious. In fact, I got so wrapped up in the process that I completely forgot to take a final picture. I think, in spirit, that is best. Then you never know what it was “supposed to” look like. You will only know what you created, how it tasted on your tongue and the way it made you feel when you were creating and that is all you need to know.

Position rack in middle of oven and preheat to 400 degrees. Arrange eggplant rounds in single layer on rimmed baking sheet. Pour 2 Tbsp olive oil in small bowl and brush onto eggplant. Flip slices and brush second slices as well, taking care that each as a thin coating of oil. Bake for 30 minutes, flipping slices halfway through, until soft and lightly browned on each side. Remove from oven and cool. (You can do this step a day or two ahead and refrigerate)

Warm 2 Tbsp olive oil over medium-high heat in a Dutch oven or large, deep skillet. Add zucchini and cook, stirring occasionally, until golden and just tender, 10—12 minutes. Remove it from the pan, taking care to leave behind any excess oil and set aside. Reduce heat to medium and add onion. Add a bit of oil if pan is dry. Cook, stirring occasionally until softened, about 4-5 minutes. Add bell pepper and garlic and cook, stirring occasionally, until just tender, but now browned, about 6 minutes. Add tomatoes, salt, thyme, and bay leaf and stir to combine. Reduce the heat to low, over and cook for 5 minutes. Add eggplant, zucchini, stir to incorporate and cook until everything is very tender, 15-20 minutes more. Taste and adjust the seasonings as necessary. Discard bay leaf and stir in basil.

Serve hot, warm or room temperature, with additional salt for sprinkling. This dish is even better a day or two later, as the flavors get time to mesh.