Hi from an airplane!! We are currently en route to NYC by means of Delta airlines. It will be the first time visiting since we moved back, which was only about 2 1/2 months ago. I think we will be just in time for some slightly cooler autumn temps, which will be a nice change from the (still very) Texas summer.
I'll admit that I was a bit nervous about going back. I was telling Kyle last night that I was afraid of really missing it too much, and falling in love with city life again. I mean, it wouldn't be that difficult or unreal of a thought, considering we are going there on vacation, without any responsibilities or bills to pay or jobs there! But the reality is, I know we were so ready to move back when we did, and have been so blessed with how things have worked out. I mean, we both LOVE Texas! Plus, how much fun will it be to simply vacation in NYC, eat all the foods and things, and then leave to go back home? Sounds pretty good to me.
The real reason we are going there is for Alex and Joel's wedding!! I am a bridesmaid and am going to wear makeup and curl my hair pretty and wear heels (scary) which will be a nice change from my normal look of just rolled out of bed. We are going upstate near New Paltz and there wedding is going to be so GORGEOUS. It's going to be so much fun seeing old friends!
Eggplant is one of those vegetables that kind of intimidates me. I'm never sure if it's going to be too bitter or how quite to cook it. But if you roast it in the oven with some olive oil and salt and pepper, throw it on some pizza dough with some fresh late summer tomatoes and some mozzarella, you really can't go wrong.
End of Summer Roasted Eggplant, Tomato, and Mozzarella Pizza
Ingredients:
- 1 lb. favorite homemade pizza dough
- 1 medium eggplant, sliced thin
- 1 1/2 cups small tomatoes (cherry or roma)
- 8 oz. mozzarella, sliced
- 1 yellow bell pepper, sliced into strips
- 2 tbl. olive oil
- 1 tbl. freshly chopped parsley
- salt and pepper
Directions: Prepare pizza dough, and set aside on a pizza stone or baking sheet.
Slice eggplant thinly and sprinkle with salt. Let sit on some paper towel for 20ish minutes until eggplant drains some of its water. Pat dry with another paper towel.
Preheat broiler on the oven. When eggplant is dry, slice into smaller pieces (thirds or quarters), and toss in some olive oil. Place eggplant on a large baking sheet lined with parchment paper.
Broil in prepared oven for 4-5 minutes on one side, and then turn over and broil for an additional 3 minutes.
While eggplant is broiling, slice a large handful of tomatoes until preferred size. Toss in some olive oil and sprinkle with salt and pepper. Add to eggplant mixture and broil for an additional 3-4 minutes, or until tomatoes are soft.
Preheat oven to 500F.
On prepared pizza dough, add 1 tablespoon of olive oil, the sliced mozzarella, roasted eggplant and tomatoes, and sliced bell pepper. Bake in preheated oven for 12-15 minutes, or until crust is golden brown and middle is cooked through. Top with fresh parsley and eat immediately!