"What's for dinner tonight?" Ed asked this morning.
"Well, we've got that eggplant and all of those tomatoes to use," I said, "and that jar of artichokes and some leftover salami, so I thought I'd make an antipasto salad."
"JUST a SALAD?" he asked incredulously. "No meat?!"
"I said salami!" I protested. Ed looked dubious, nevertheless.
But when he saw tonight's salad piled up on his plate, he was like, "Oh. Actually that looks kind of great."
And it really was kind of great - crispy fried eggplant, soft mild mozzarella cheese, roasted red peppers, chunks of salami, artichoke hearts and super ripe tomatoes, drenched in balsamic vinegar, salt and freshly ground pepper. I wanted one last awesome salad-for-dinner before the fall arrives for real, in all of its slow-cooker stews and warm applesauce glory - and with eggplant, peppers and tomato, this salad is an awesome way to put September produce to work.