Eggplant for Comfort

Much of this week I am off work because the Search and Screen Committee is interviewing candidates for my job. I want to make myself scarce because it's a small office and I'd feel like a definite fifth wheel.

Who am I kidding? It's really a bittersweet thing, choosing to leave one's job to tend to family obligations, and let's face it, get a break from the 50-hour work week that comes with being head of a non-profit organization in a relatively small community.

I don't want to be there.

I don't want to be here.

On the other hand, it's late summer and the landscape is slowly gilding itself with signs of autumn's color extravaganza. The crickets are singing. Kids are getting ready to go back to school and everything is a bit more peaceful than it was a month ago.

After the middle of August, it's like that. It's relaxing to be home at this time of year, and it makes me think of my annual August stay at Grandma Annie's house.

Which makes me want comfort food.

I sliced two Asian eggplant and layered them in a small, greased baking dish. I sprinkled with fleur de sel and herbes de Provence and then layered a thinly sliced tomato from my garden on top. I baked in a 350-oven for about an hour, sprinkling Parmesan cheese on top for the last 10-15 minutes of baking.

Simple. To some people, not blog worthy. To me, wonderful.

What do you do with eggplant?