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Carefully measure out the berries, put them into a very large pot (8qt).
Carefully measure sugar in a lg bowl.
Add the pectin to the berries a little at a time, stirring constantly.
Heat on hi, stirring constantly until mixture comes to a FULL boil.
Add sugar ALL at once, stirring.
Bri... 
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Seared Eggplant Dish
Eggplant is rich in antioxidants and makes a great dinner option. Eggplant is a happy little sponge ready to soak up the olive oil, which adds full flavor and texture to the dish.
- Ingredients
Extra virgin olive oil, Fruity
1 small to medium eggplant, or 2 mini-eggplants, diced into 1 inch cubes
1 small red onion
1 cup cooked white beans, drained and rinsed if canned
4 cups mixed greens
1 teaspoon lemon zest or juice
fresh ground salt and pepper to taste
- Methods / Steps
1.) Halve the onion and slice into very thin slices, placing in a bowl with the white beans. Add lemon juice or zest.
2.) Heat 1 tablespoon olive oil in a large non reactive skillet, preferably cast iron, to high, adding eggplant. This should all fit in one batch, but allow room as you want the eggplant to have space to brown. Cook eggplant until light brown, about 5-8 minutes, turning as needed, and reducing heat if browning too quickly. Remove from heat, allowing to cool slightly.
3.) Add to the white beans and onions, tossing together. Salt and pepper to taste.
4.) Arrange greens on two plates evenly, topping with the eggplant mixture. Drizzle olive oil over to taste.
- Additional Tips
* Do not salt the eggplant unless it is older, hopefully you are using the fresh seasonal eggplants which are not bitter like older ones.
This recipe is courtesy of Claire Fountain, founder of For the Taste of It.
Claire is a regular contributor to Naturally Savvy.
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