The Weblog
This page contains news, event information, and other items added by Ian and Adam, the resident farmers at Old 99. We send out a message every week, but most are set with a delete date about two weeks later. I archive some of the posts if they have content other than weekly availability of produce and meat.
You can send me questions too, which if they are of a general nature, I can post to this Old99 blog.
Fennel and Eggplant Bake
This is full flavour vegan dish sure to be a hit at your next family meal. Quick and easy one dish preparation makes it super easy to prepare and have ready in under an hour. Goes great as a topping for steamed rice, quinoa or greens.
Fennel and Eggplant Bake
1 bulb fennel, sliced 1/4" thick
2 white eggplant, sliced 1/2" thick
2 tropeana red onions, sliced 1/4" thick
3 cloves garlic, finely chopped
1 350ml jar of tomatoes
1/2 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp Italian seasoning
2 bay leaves, break them in half
Salt and pepper to taste
2 tbsp olive oil
Preheat oven to 400°F (205°C)
Add oil to 12" cast iron pan or 9?×13? glass baking dish. Add all ingredients to the pan, place in middle of oven uncovered, and bake for 30-40 minutes.
Optional: Drizzle with traditional balsamic vinegar as a finish before serving.
Bon appetit!
Nick