The farmer’s markets are open for business and I’m buying! I know I’m not alone.  It’s a ritual that’s hard to resist, a leisurely Saturday strolling through the nearest area selling all kinds of produce fresh from local lots.  I was at the Fulton Street Market in Grand Rapids on this trip.  Right now, the pickings are a little slim as we would expect, but stall after stall is filled with a grower from your own backyard putting his or her best of the week out there for your approval.  For me, this is the toughest part.  The root veggies know this Irish girl can’t just walk by, all onions sense I’m an easy target, and when all that asparagus winks at me, I know I’m taking it home.  So the question is, how to enjoy it?  I found an easy – my favorite cooking term – solution and here it is, a dish easy enough for everyday and pretty enough for company.  Turn this out on the grill when the weather is great while the rice steams inside.  Whole wheat pasta, couscous, polenta or your grain of choice also works well if rice isn’t right for you.     Enjoy!

Baked Eggplant and Asparagus Dinner
Makes 6 servings

Ingredients
1 Medium eggplant, sliced
2 Cloves garlic, minced
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp ground black pepper, to taste
12 Asparagus spears, steamed
3 Small tomatoes, chopped
6 Cups brown rice, steamed

Directions:

1. Wash eggplant and slice in 1/4 inch sections and place in large bowl. Toss eggplant in olive oil, minced garlic, and ground pepper to taste. Allow to marinate 10-30minutes. Spray baking sheet with cooking spray and place eggplant on it, in a single layer. Brush balsamic vinegar on one side of each slice. Bake at 400 degrees for 10 minutes

2.  In the meantime, steam asparagus. When finished, brush with small amount of balsamic vinegar and ground pepper.

3. Remove eggplant from oven. Place asparagus on plate first, then diced tomatoes, then top with eggplant. Serve with 1 cup steamed brown rice.