The story begins with a large heirloom tomato, who sat many a lonely night in the Honey House kitchen feeling conscious about its size, and wary of its expiration date. Then, one night it met a couple young chefs, who to the tomato's surprise praised it for its voluptuous curves. The young chef's took the tomato and introduced it to a cute, bottom-heavy eggplant from Steinway-- and the rest is history.
With the help of the young chefs, this magical partnership was made complete with the addition of some sliced bread, provolone cheese, basil, and balsamic vinegar (the bread, cheese, and balsamic courtesy of the dining hall).
Specifically, small towers of eggplant, tomato, cheese, and basil were put in the oven until the vegetables seemed sufficiently cooked and the cheese was good and melted. The towers were then placed on top of slices of bread, which had been toasted, and drizzled with balsamic vinegar.
To make the meal a little heartier, we heated up some butternut squash soup that we had, and picked some fresh vegetables from Bard's community garden. As pictured, the soup was served with oyster crackers that were also taken from Kline. In addition, we got innovative and made cornbread out of a mix we had for corn muffins, an idea that turned out extremely well.
Needless to say this dinner was as easily devoured as it was made, and the young chefs lived happily ever after.
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