Italian & Middle Eastern Eggplant
Red & Orange Slicing Tomatoes
Swiss Chard or Chioggia Beets
Summer Squash & Zucchini
Seyrek or Shishito Peppers
Fennel or Dill
Scallions
Chopped Roasted Beet and Blue Cheese Salad
Roasted Eggplant Fennel Pizza With Whipped Garlic Feta
Sautéed Zucchini with Ginger and Dill
Layered Eggplant, Zucchini and Tomato Casserole
Fusilli Pasta With Chard And Eggplant
Zaalouk (Spicy Eggplant Salad) The New Book of Middle Eastern Food by Claudia Roden
1 ½ lb eggplant, peeled and cubed
5 cloves garlic, peeled
salt
3 large tomatoes (about 1 ½ lbs)
4 Tbls argan oil or mild extra-virgin olive oil
2 Tbls wine vinegar
½ tsp harissa or a mixture paprika &ground chili pepper
1 tsp ground cumin
½ cup chopped flat-leaf parsley
Boil the eggplants with the garlic in plenty of salted water, in a pan covered with a lid, for about 30 minutes or until they are very soft. Drain and chop the eggplants and garlic in a colander, then mash them with a fork, pressing all the water out.
Put the tomatoes in the emptied pan and cook over low heat for about 20 minutes, or until reduced to a thick sauce, stirring occasionally. Mix with the mashed eggplants and the rest of the ingredients and add salt.
Variation: Add the juice of 1 lemon (instead of the vinegar) and 1 tsp ground caraway or coriander.