17 Sep 2015 No Comments
Being a gardener, every new season brings with it new life. It makes me so happy that my garden is always bursting with beautiful flowers and herbs all year round. In fact, having a green thumb and loving nature is partly the inspiration for my Eco-friendly line. It makes me feel so good that at Diane Kennedy, we are conscious of our impact on the environment.
With Vancouver’s temperate weather, we’re so lucky that it doesn’t take a lot of effort (just a bit of elbow grease) to grow some beautiful greenery. Living in such green city, I’m lucky to have not only my own thriving garden but access to a wonderful farmer’s market, full of tantalizing fruits & veg.
Here at DK Head Office, it’s not just me who’s a Green Goddess! Our talented Pattern Maker, Tatyana, not only has a gorgeous vegetable garden of her own, she shares all her wonderful harvests with us. Our office has never looked (& smelled!) so fresh.
Not to make your mouth water any more, but I just love the eggplant recipe she gave me, as well! I’ve just got to share it with you all, too. Hope you like it!
Tatyana’s Autumn Canned Eggplant
4-5 small to med eggplants
4-5 large red bell peppers
1 small chili or jalapeño pepper
3-4 garlic cloves
4-5 tablespoon of olive oil
1 tablespoon of white vinegar
1 tea spoon of brown sugar
Salt and pepper to taste
Parsley/Cilantro to taste
1. Cut eggplants into 1.5cm thick slices, salt heavily and set aside for 30 minutes.(to prevent too much oil absorption during cooking).
2. Rinse under cold water, dry with paper towels. Drizzle pan or grill with olive oil and fry on both sides until golden brown.
3. Finely dice peppers, mince garlic. Add olive oil,sugar, salt and bell pepper into a pot and bring to boil. Add vinegar and herbs at the very end. Following proper canning instructions and it will keep for a couple months. Refrigerate after opening!