I offered to make a pizza since we were out of bread. There was a 4″ or so chunk from the wide end of a medium globe eggplant in the fridge, so I decided to use that up. D was happy.
I got a very nice red pepper at the Bowl and grilled that on each side till it was blackened, then encased in a food container with a click top for a long time (15 minutes is enough) so the pepper would steam itself, and also the skin would come off easily. Then I cut it into about 3/4 in pieces. The eggplant I sliced perhaps 3/8″ to 1/2″ thick, and brushed the slices on both sides with olive oil containing chopped herbs from the garden: rosemary, marjoram, and thyme (also salt and pepper: for this little eggplant, 1/4 tsp salt is too much!) I grilled the eggplant slices on the range grill along with the red pepper.
The last time I made this pizza (one version of which is in the banner at the top of the page) I wrote that it was a bit dry, so this time I also chopped about 1/2 a yellow onion into 3/4″ pieces and cooked them to softness in some olive oil. As is my usual practice, I cooked the pizza crust for 1 1/2 minutes or so before loading and then put the onions over it, topped with eggplant slices and red pepper chunks. I distributed 4 oz grated part-skim mozzarella (Costco, defrosted) over the top, and dotted with quite a bit of Bulgarian feta from the Bowl. Then I cooked it perhaps another 6 minutes (this is written the 25th, though I wrote it once previously, too – I guess my computer gave up that time w/o saving a draft!)
D chose this delicious wine – Nero d’Avola by Colosi – to go with the pizza, and it was an excellent match. It’s also nice to look at, though a bit of an odd design if you look closely. Anyway, good wine from the Bowl.