Yesterday’s abundant harvest of tomatoes from our garden was transformed this afternoon into a cold Moroccan Tomato Soup as well as a version of Ratatouille.
The recipe for the cold soup is below. I used three kinds of organic eggplant, which I bought at the farmer’s market this morning, in the Ratatouille: Thai, Japanese, and Italian. (They are just as beautiful inside as out!–see photo below.) Add to the eggplant a little garlic (actually more than a little), some onion, tomatoes, cilantro, and a variety of spices.
Delicious transformations.
