Tomatoes and Eggplant

With summer comes tomatoes, lots of beautiful, delicious tomatoes. We had some from the CSA, and since we couldn't eat our CSA corn I traded it with a neighbor for more tomatoes (and eggplant). The first dish we made was a nice little stack of grilled eggplant, sliced tomatoes, shredded basil, chopped sundried tomatoes, and a balsamic reduction (cook 1 cup balsamic vinegar and one sliced shallot on medium heat until it reduces by half).

The next night it was almond flour breaded eggplant with simple sliced tomatoes and leftover balsamic reduction. So simple but so unbelievably good! Local summer tomatoes really are the best.