PEPPER JELLY GLAZED FAIRY TALE EGGPLANT WITH RED AND WHITE BEGONIAS

Paolini likes tiny Fairy Tale eggplant for this dish but any tender Asian variety will do. Pepper jelly from the jar gives it a sticky-sweet-hot kick, and the begonias add a contrasting sour citrus burst when you bite into them.

12 Fairy Tale eggplant cut in half or Asian eggplant cut into discs

2 tablespoons peanut oil

½ teaspoon minced garlic

½ cup of pepper jelly

4 basil leaves, shaved thinly salt and pepper to taste small hand full of begonias

In a large skillet, heat the peanut oil and add the eggplant and garlic and sauté over high heat until the eggplant begins to caramelize, about 5 minutes. If the pan seems dry, drizzle a little more oil into the skillet.

Add the pepper jelly and allow the eggplant to stew in the pepper jelly for about 5 minutes. If the jelly is thick, add a dash of water to thin it and coat the eggplant. Add the basil to finish and season with salt and pepper. To plate: Divide the glazed eggplant on four plates and garnish with red and white begonias

Serves: 4

Per serving: 282 calories (percent of calories from fat, 22), 5 grams protein, 55 grams carbohydrates, 12 grams fiber, 8 grams fat (1 gram saturated), no cholesterol, 27 milligrams sodium.

Pepper Jelly Glazed Fairytale Eggplant With Red and White Begonias.