So patiently I waited, stowing my precious eggplant in the refrigerator to await a mate. On Saturday I hustled out of the house and down to the market arriving promptly six minutes after ten only to see droves of people, more than have ever been there before. In a panic I hopped out of my car, positive I was going to miss out on what was probably my only chance to secure the other eggplant that was likely for sale that morning.
I made my way through the crowd trying to act nonchalant, making small talk with the other vendors, but I could see that the crowds had began to gather around Becky the Eggplant Lady. Could everyone in this tiny town be experiencing the same insatiable urge?
As I got closer I saw there was not one, but three Japanese eggplants for sale on her table. I shimmied my way to the front as…ahem..politely as possible, only to realize that no one there gave a crap about the eggplant. To me Becky is The Eggplant Lady, to everyone else she’s The Corn Lady. They were all there for the corn, thank God! I bought all three of those lovely eggplant and left the masses to push and shove over their ears of corn.
I don’t peel the tomatoes before making the sauce, but if you are finicky about bits of skin remove the core of the tomatoes and slash a small x on the underside. Plunge in boiling water for 30 seconds or so then submerge in ice water until cool enough to handle. Peel the tomatoes and chop.