I went to the Plymouth Farmers' Market (now being held weekly at Plimoth Plantation) this week, after a gap of several weeks (life kept getting in the way), and after coming home I was sorely tempted simply to show you lots of pretty pictures of fresh local vegetables and call it a day. But I restrained myself. So you'll get half pretty pictures and a recipe too.
Preheat the oven to 450 degrees.
2-3 Japanese eggplant (the long skinny kind)
1 medium onion, thinly sliced
|Chopped tomatoes, draining|
1 cup tomatoes, sliced (I used a single large gorgeous heirloom one)
2 garlic cloves, minced or crushed
1–1½ cups coarsely shredded cheese (I used a mix of fontina and mozzarella, with a sprinkling of Parmesan over the top to brown)
|Assembling your pizza|
Bake for about 15 minutes, until the crust is golden brown and crisp. Slice and enjoy quickly!