CityView Magazine

46 October 2023 Tracy DiMarco loves cooking as much as she does gardening. ese recipes make good use of her homegrown produce. MARINATED TOMATOES • 2 cups cherry tomatoes, chopped • 2 garlic cloves, minced • ½ medium size onion, chopped into small bits • 2 tablespoons capers • ¼ cup basil, chopped • ½ cup grated parmesan cheese • 2 tablespoons good-quality balsamic vinegar • Salt and pepper to taste Mix ingredients together and let marinate while preparing bread or pasta. Rub sliced French bread with a garlic clove and toast. Prepare ½ pound thin spaghetti or angel hair pasta according to package directions. Drain pasta and mix in marinated tomatoes. Save ¼ cup pasta water and mix in if too dry. Sprinkle with parmesan cheese and enjoy! EGGPLANT STIR-FRY • 2 to 3 long, thin eggplants, cut on the diagonal into bite-size pieces • 1 teaspoon salt • 1 tablespoon cornstarch • 2 to 3 tablespoons cooking oil • 3 cloves chopped garlic • 1 teaspoon grated ginger Sauce • 1½ tablespoons soy sauce • 1½ tablespoons water • 2 teaspoons cornstarch • 3 teaspoons sugar Place eggplant into a bowl and cover with water. Sprinkle with salt. Place a small plate on top of eggplant to keep it submerged for 15 minutes, then pat dry and sprinkle with cornstarch. Set aside. For the sauce: Combine ingredients and mix well. Set aside. For the stir-fry: In 2 tablespoons oil over medium heat, space eggplant with cut side down on skillet. Cook until browned, then remove from skillet. Continue until all eggplant is cooked if preparing in batches. Spread eggplant in a single layer in skillet. Add ½ tablespoon oil and saute, adding garlic and ginger. Cook 1 to 2 minutes, being careful not to burn eggplant. Add sauce and cook until thickened. Serve with white rice.

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