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Henry County’s Cooking with Summer Vegetables


By Mickie Jackson

  Our garden is producing a bountiful supply of eggplant, peppers, okra, cucumbers and tomatoes while our squash is starting to dwindle. We have new squash, beans and cucumber plants coming along and hopefully they will provide fresh produce until cool weather shuts them down. But by then the fall garden will have a variety of greens and carrots for the winter months.

                                              Special photo

  I have used the eggplant for grilling with a little Italian salad dressing to liven it up and also for eggplant parmesan. Below is a recipe that I haven’t tried yet, but it is looks simple and tasty! If you have favorite recipes, please send them all in to us at and we’ll share them with our readers.

For more of this week’s recipes in the printed edition, get your copy here!


Eggplant with pasta

2 eggplants (about 2 pounds)
1 pound pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1 14 1/2 ounce can  chopped tomatoes or use fresh chopped tomatoes
Salt and pepper 1/3 cup chopped fresh basil 

  Preheat the oven to 350º. Pierce the eggplants all over, place on a baking sheet and cook until very soft, about an hour. Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin.

  Meanwhile, in a pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

  In a large skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and their juice and cook until the liquid has reduced, about 10 minutes. Stir in the eggplant; heat through. Season with salt and pepper.

  Add the pasta and basil; toss to coat. Add the reserved pasta cooking water as needed.

For more of this week’s recipes in the printed edition,
get your copy here!



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