Recipes for CSA Week 19 | Sauvie Island Organics

Ingredients

• 1 tablespoon olive oil
• 2 large fennel bulbs, trimmed and thinly sliced lengthwise
• 1/2 fennel fronds, chopped
• 2 sweet peppers, trimmed, seeded and sliced
• ½ large onion, thinly sliced
• 2 teaspoons cider vinegar (or whatever vinegar you have except for balsamic which is too sweet)
• 1 ½ cups water, divided
• Salt
• Chopped fresh parsley, optional (and skip if you have fennel fronds)
• Grated Parmesan
• ¾ lb pasta (optional)
• Good olive oil (optional)
• 2 tablespoons sunflower or olive oil
• 2 medium eggplant (or several smaller ones—any kind of eggplant will work in this dish—the long slender Japanese ones, more common Italian, globe ones, . . .), skin on, cubed
• 1 medium onion, diced
• 1 sweet red pepper, thinly sliced (more, see headnote)
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoon crushed red pepper flakes, or fresh, minced Serrano, jalapeno or other hot pepper
• 2 teaspoons cornstarch
• 1 teaspoons salt (or to taste)
• 3-4 tablespoons Thai basil, basil, cilantro or parsley, roughly chopped