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This heirloom tomato variety, Kellogg’s Breakfast (aka KB), is wonderful. Great flavor, nice size, awesome color, and seems to be producing rather well considering it’s large size. The leaves are showing signs of fungus, but so are all the other varieties we are growing this year. I need to experiment with plastic for mulch to see if that keeps the fungus away. Each year we usually choose different tomato varieties, but this one is a keeper.

Here is a little eggplant + tomato dish we have been enjoying lately.

1. Slice eggplant – enough to cover the bottom of your pan/dish
2. (optional) Microwave eggplant to soften @ 6 minutes (this speeds up cook time), dump out any water
3. Arrange eggplant on bottom of pan
4. Add a layer of basil leaves
5. Add a layer of tomatoes
6. Add a little olive oil on top
7. Bake for about 20 minutes
8. Top with mozzarella/parmesan cheese and continue baking until cheese is toasty and/or eggplant is thoroughly cooked

Anne says she could eat this every day and never be tired of it. It is good, but we have beans and cucumbers to eat too.