Buon giorno! Summer is passing before my eyes. I have just returned from not so sunny Scotland where I spent two weeks with my dear friends Amy and "Uncle Iggy" and 17 Italian students on a study abroad trip.
I'm happy to be back here in sunny sunny Sicily and plan to spend the month of August swimming, reading, and riding my bike.
I was happy to return to all the great vegetables and am baking stuffed eggplant and peppers right now. They are one of my favorite things to make and taste better the next day!

Stuffed Eggplant
eggplant
tomato (diced)
onion
garlic
handful of frozen peas
fresh basil leaves
breadcrumbs
grated parmigiano
cubed cheese like mozzerella
tomato sauce
olive oil
salt

Slice eggplant lengthwise and scoop out inside to make two "boats"
Dice scooped out eggplant and saute with garlic and onion in olive oil. Add diced tomato and a bit of water.
Add basil, salt and if you'd like some red chili pepper flakes.
When cooked down, add peas.
While this is cooking, pour breadcrumbs in a bowl. Add parmigiano, salt, and a bit of oil.
When eggplant mixture is done. Take off stove, cool and then add to breadcrumbs.
Mix, adding a bit more olive oil.
Add cubed cheese and then scoop into eggplant boats
I had some extra filling, so I sliced a pepper in half and filled that too.
I bake for a half an hour on high heat and then spoon tomato sauce on top and bake another half hour (or until soft).
These are great right after you bake them, but even better later for dinner or even the next day.

Now, I'm off to the beach.
Until next time, wish you were here!