We came home from work tonight and before I even came inside the house, I went to look at our vegetable garden ( which I tend to do most days). I just love coming home and seeing what new things has grown in the garden.

We didn't have anything organised for dinner, so I decide dinner will be what ever we've got in the garden. I didn't want to spent too much time cooking tonight, I wanted something healthy, light and quick to cook.

Well, I ended up making 3 small dishes. I was able to pick some eggplants, few ripe tomatoes (2 different kinds), basil and parsley. Oh and DH was able to pick 2 small strawberries lol.. they are really out of season now here.

Out of those I made:

Tomato and Basil with olives Salad - I thinly sliced the tomatoes, spread on a plate and then spread a hand-torn basil on top with a handful of olives. Drizzled with olive oil and a pinch of salt and pepper. There is something about tomatoes and basil they just go so well together.

Eggplant with Scrambled Eggs - I cooked the eggplant over open flame (with skin on). The charred/burnt flavour is really nice. Once soft, peel off the burnt skin and flatten eggplant with fork gently. I scrambled 4 eggs just with salt and pepper. I also put some of the basil and parsley in the eggs. Dip the eggplant into the eggs and then pan fried.

Diced Tomatoes with Scrambled eggs - with the left over eggs I cooked it with diced tomatoes, garlic, spring onions, the left over basil and parsley.

Had all of this with steamed rice. All up it took about 25mins from picking the vegies to our first delicious bite.

Financially our dinner only cost about:
4 eggs = 65cents
rice = 10cents
olives = 35cents
garlic & spring onions = 20cents
salt & pepper = 2cents
oil = 15cents
Water & Gas = 3cents
tomatoes = free
Eggplants = free
Basil = free
Parsley = free

TOTAL ~ $1.50 (which is 75cents per person)
hahaha .. I'm just being silly now! but it's really interesting.

Now what to do with those 2 small strawberries (which are about the size of a couple of peas!).