Eggplant and tomato curry

INGREDIENTS

kosher salt and black pepper
1tablespoon olive oil
1 onion, chopped
2pints cherry tomatoes, halved
1 eggplant (about 1 pound), cut into 1/2-inch pieces
1 1/2teaspoons curry powder

DIRECTIONS

• Heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
• Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.
• Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
• Remove the vegetables from heat and stir in the basil if desired.
• Serve over rice.

Roasted Okra

•  18 fresh okra pods, sliced 1/3 inch thick 
• 1 tablespoon olive oil
• Bertolli Olive Oil Extra Virgin 
• 2 teaspoons kosher salt, or to taste 
• 2 teaspoons black pepper, or to taste

Preheat an oven to 425 degrees F (220 degrees C).
Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

Fuzzy Melon Stir Fry

1 tablespoon cooking oil
1 clove garlic minced
1 shallot, chopped
1/3 cup ground pork
8 pinches salt
2 cups of fuzzy melon, peeled washed, and cut into bit sized chunks
1/2 teaspoon chili garlic sauce
2 teaspoons soy sauce
2 tablespoons water

oil pan, turn on medium heat
stir fry garlic and shallots for 30 seconds
Add in ground pork and salt
stir fry and break up pork into pieces until cooked
reduce heat and add in melon, chili garlic, soy, and water
stir, and cover and cook for 18 minutes or until melon is tender