(So Named because it's best made in August when all the veggies are from the garden)

• Portabella Mushrooms
• Garlic
• Eggplants
• Tomatoes
• Fresh Mozzarella
• Fresh Hot Pepper
• Olive Oil
• Prosciutto

• Flank Steaks

Heat the olive oil, hot peppers, and garlic in a frying pan over low heat. Heat it slowly so the oil extracts the garlic and pepper flavors.

 Thickly slice and add the mushrooms, eggplants, and tomatoes to the pan. Cook over low heat until the vegetables are cooked halfway through. Don't let them overcook.

 Remove from the heat. Separate into two parts, one to stuff the steaks, the other for the sauce..

 Open the steaks and remove any visible fat. Sprinkle with fresh ground black pepper, then add a layer of sliced cheese and a slice of prosciutto. Add a healthy dose of the vegetables, then fold the steak over to make a pocket. Seal with wood toothpicks soaked in water.

 Using a blender or food processor chop the part reserved for sauce, begin heating over low heat to thicken. It usually sets up by itself, add cornstarch if necessary to thicken it.

 Grill the steaks over high heat, crusty on the outside, still rare on the inside.