Eggplant, beet “greens,” tomatoes and cayenne pepper were the gardens’ contribution to this dish.
It started with onions, garlic, celery and green cayenne pepper being sautéed with olive oil. Half of the cayenne pepper would have been plenty.
Tomatoes were then added and the sauce was left to simmer under a lid.
While the sauce was simmering the eggplant slices and mushrooms were seared and browned in a dry pan.
The eggplant and mushrooms were then added to the tomato sauce.
The beet tops should have been added at the same time as the tomatoes but they were a bit of an afterthought, so they were cooked separately before being added into the sauce.
Kosher salt, frozen basil purée, frozen oregano purée and a pinch of black pepper were added for seasoning.
The veggie tomato sauce was served over brown rice macaroni.
To add a little protein and interest to the meal I stuffed homegrown home pickled jalapeños with a mixture of peanut butter and mango chutney. I got the idea from Lea Ann of highlandsranchfoodie.com HERE.
I used old fashioned style peanut butter which doesn’t have hydrogenated oils or palm oil so it was a bit runny. The mango chutney was also runny, so I thickened the mixture with peanut powder.
For the best flavor experience Lea Ann recommends popping the entire thing into your mouth rather than taking smaller bites.