Our summer is winding down now, and we probably had our last visit the Kendall Square Farmers' Market last week. We're heading off on vacation tomorrow, and once back will fall into the crazy routine of school, activities, and work, which will leave less time for trips to farmers' markets and cooking complicated meals. I'll still try to get a post up here and there, and hopefully my fellow bloggers will continue sharing recipes as well.
I chose to make this recipe from Local Flavors by Deborah Madison. I made a few modifications. I left out the anchovies, since we don't eat fish. I also discovered after broiling all the eggplant that just-broiled eggplant tastes really, really good, so not all the eggplant made it to the dish. I also thought the dish needed more protein, so added in a can of white beans.
The dish was fairly easy to make, although it was time consuming. If I did it again, I'd probably broil the vegetables in the morning, since they would have kept well. I was wondering how the vegetables would combine with the olives, and whether the white beans would fit in, but it all came together quite nicely and made for a good meal. I doubled the recipe so that we'd have lots of leftovers, but I never got to eat any leftovers since they disappeared from the fridge, so I guess it was a popular dish.
Something very strange happened when I was broiling the eggplant, though. When I took out the second batch, parts of it were a fluorescent blue color. It was perfectly fresh and cut right before it went in. It looked like the blue-ness had somehow seeped from the pores of the eggplant. I've done some googling to see if this is normal, but haven't found any information, so if anyone knows why some slices of my eggplant turned partially blue, I would love to hear the explanation. I took a picture, since it seemed to need documentation, but I swear it was even bluer in real life. (My son was doing watercolors in the next room at the time, so there's a slight chance there was some paint contamination, but I couldn't figure out how that could have possibly happened.)
I just googled again and found this link about garlic turning blue, and googled again and found that eggplant also contains arthrocyanin, so perhaps I have answered my own question. What did we do before Google when our food turned mysterious colors?