This is the quintessential August recipe, allowing for many seasonal veggies to be swapped in and out of the dish. Allow yourself time to simmer the sauce and salt and press the eggplant slices, it really makes a big difference. Aside from the eggplant, tomatoes and Parmesan cheese foundation, much of the dish is flexible, so leave it to your imagination!
The tacos can contain whatever you’d like. Sarah went with a ground pork and beef base with grilled zucchini tomatoes and peppers on top. The herbs are also negotiable. Jess makes this salsa with a bit of onion, and omits the cilantro for her cilantro averse family. Make it your own, and be sure to freeze some for the winter!
Shell beans or cranberry beans are ideal for this recipe, bacon or bacon ends also works in this wonderfully timeless combo of hearty and sweet.
