Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
Ingredients
Extra-virgin olive oil, for cooking
1 large eggplant, sliced to 1⁄4-inch thickness
1 yellow onion, diced
1 tomato, chopped
1⁄2 jalapeño, minced
1 tablespoon tomato paste
Coarse salt, to taste
Juice of 1⁄2 lemon
In large pan over medium-high heat, warm 1⁄4-inch olive oil until shimmering.
Fry eggplant slices in batches, browning on both sides, adding oil as necessary. Drain on paper towels.
Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.
