This flavorful recipe, best prepared the day before serving, is easy to make and full of flavor.
I fell in love with this dish after my friend Esther invited me to share lunch with her. She'd been visiting her parents, and her father was super excited to share the harvest of his garden as he had grown gorgeous Japanese eggplants this past summer. Lucky for me the local farmers markets has piles of beautiful Japanese eggplants to choose from.
Fresh tomatoes and thyme and oregano picked fresh from my garden.