This is the quintessential August recipe, allowing for many seasonal veggies to be swapped in and out of the dish. Allow yourself time to simmer the sauce and salt and press the eggplant slices, it really makes a big difference. Aside from the eggplant, tomatoes and Parmesan cheese foundation, much of the dish is flexible, so leave it to your imagination!
We played around with the watermelon radishes! This recipe from The Kitchn for Kale Salad with Quick-Pickled a Watermelon Radish was quite good! I used champagne vinegar as a substitute for the white wine vinegar and it was still great! Remember to massage your kale if eating it in a salad, it really makes a big difference in the flavor!
This is just a quick mention for those “in case of emergency make pizza” kind of moments. You’ll like this much better than the takeout you were thinking of! Sarah used scallions, tomatoes and mozzarella cheese on gluten-free bread, but you can mix it up!
