We start with Flat Outs - typically you can find these in the tortilla section at the grocery store. They're oblong (larger than regular tortillas), but only have 90 calories each! (Sorry, I forgot to take a picture of the package - I'll have to add that later.)
This evening's garden harvest produced 3 large eggplant and our first yellow heirloom tomato. We've certainly found out that eggplant don't store well. You really need to eat them within 24 hours of picking or they start to get mushy.
We decided on an eggplant, tomato, goat cheese, and sun dried tomato pizza.
For a long time I stayed frustrated with tomato paste - I didn't want to pay the ridiculous mark-up for the resealable, squeezable tube but, even using the smallest of cans, it seemed like there were ALWAYS left-overs...that got put in the fridge, left for a month, then thrown away. ARGH - I HATE throwing food away!
So, I tried several different experiments and this method has proven to work the best.
I start with a quart-sized resealable bag. Fill it with the tomato paste. Cut the tip off (like a frosting bag) and squeeze out what you need. When you're done, stick a piece of tape across the cut opening and throw it in the fridge. It freezes well and, when thrown in warm water, thaws out almost immediately. Try it.
Flat Out with just sauce and shredded cheese...
So, here's the pizza before cooking...
And after! SO GOOD! The tangy of the sun dried tomatoes and goat cheese really offset the sweetness of the baked eggplant and fresh tomatoes.
