When CSA inspiration is running low, I like to pull out Deborah Madison's Vegetarian Cooking for Everyone. This encyclopedic work turns up page after page of potential recipes for whatever vegetable you are most hung up on. In my case, it's eggplants. Also tomatoes, of which I have tons.
This recipe beautifully takes care of both.
Baked Eggplant with Feta Cheese and Tomatoes
(from Vegetarian Cooking for Everyone)
4 Asian or Italian eggplants, about 6 oz ea.
1/3 C EVOO
Salt and pepper
4 ripe tomatoes, peeled, seeded and chopped
2 - 3 oz feta
1/2 tsp dried oregano
Preheat oven to 375. Slice each eggplant lengthwise in half and score the cut sides.
Heat 3 Tbs EVOO in a large pan and add eggplant, cut side down. Cook for 3 mins, then turn and cook three minutes more. Remove eggplant to a plate and season with salt and pepper.
Heat 1 Tbs EVOO in the pan add tomaoes, and cook until they are a chunky sauce.
Set eggplant in a baking dish. Top with cheese, then tomato sauce, then oregano. Cover and bake about 40 minutes.