Saturday, June 29, 2019

I think I may have a tomato thief. I thought it might be a bird or an animal, but now I am not so sure. Yesterday when I went out to check on my garden I noticed that once again my largest tomato was missing. It hadn't turned red yet, but I'm beginning to wonder it someone is having fried green tomatoes. 

As there is never any trace of the tomato and none of the other tomatoes are touched I am really having doubts that it is a deer or a squirrel. 

Apparently they have had some problems in past years with people taking veggies and have had to post signs not to take vegetables from the gardens.

On the upside I harvested another large cucumber and two nice size eggplants yesterday. The veggie man came yesterday and I was able to buy two large tomatoes from him for a dollar. What a deal. That made me feel not quite so bad about not having any tomatoes of my own.

I've ordered some netting to put around my tomato plants and I am hoping that will stop the pilfering. I'll let you know what happens. 

I'll be cooking up my special Eggplant Tomato Casserole today.
I've been making it for over 45 years and I've never had a complaint. It is the reason I planted eggplants.

My copy does not look this good. It is very well love, which means it is showing its age.

 Eggplant Tomato Casserole
from the original  "The Vegetarian Epicure Cookbook"

1 large eggplant (about 1 1/2 lb.) 

1 1/2 tsp. salt (optional)
2 eggs, beaten

2 Tbs. melted low cal margarine (or butter)
ground pepper,

2 to 3 tbs. chopped onion
1/2 tsp. crushed oregano

1/2 cup dry bread crumbs (I'm making my own gluten free bread crumbs)
2 large tomatoes, sliced thin

2 oz. cheddar cheese, grated
1/4 cup grated parmesan cheese,

eel and slice the eggplant. Put the slices in a pan with the salt and about an inch of boiling water. Cover tightly and cook about 10 minutes. Drain. Mash the eggplant and mix in the eggs, melted butter, pepper, onion, oregano and bread crumbs.
Butter a shallow 1 1/2 qt. baking dish. Cover the bottom with half the tomato slices. Spoon in all of the eggplant mixture and spread evenly. Arrange the rest of the tomato slices on top. Mix together the cheeses and sprinkle over the top layer of tomatoes. Add a sprinkle of paprika and bake at 375 degrees for about 45 minutes.



  1. Really someone is stealing your tomatoes? So not right and makes me angry. Why would a person do that?

    You should put netting and mouse traps. If someone tries to go through the netting they will get nipped.

    Enjoy your eggplant.


  2. I have never grown eggplant. Maybe your tomato is tasteless like mine this year. And the thief didn't get any satisfaction! That's terrible that someone would steal someone elses hard work!

  3. I hope your tomato was not taken. *sigh* Although, I have now copied your recipe. I just bought a handful of tomatoes and a nice eggplant from our Amish market yesterday. Will be putting them to good use!

  4. I haven't grown tomatoes for a few years now. Mine were constantly stolen by either a squirrel or a raccoon, I'm not sure which. But whoever it was had for days been keeping its eye on the same tomato that I had. I had decided to wait one day longer until it was just a little more red. That day finally came and I started out the door to pick my tomato, and there was my tomato with a couple of bites taken out of it, sitting upon my concrete garden bench as if trying to mock me. They weren't human sized bites, but the tomato seemed awfully big and heavy for a squirrel to have jumped up onto that bench with it. I would so much like to get trail camera for my front and back yards, I guess just regular security cameras would do, if they film well at night.


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