By David Harbilas

This is a soup that seems to be best during the colder months of autumn but is really at home in summer, when the vegetables are at their peak.

The method couldn’t be simpler: roast each of the vegetables and puree with a little stock and cream.

Eggplant is surprisingly similar to tomato in its meaty quality.

What is lacks in sweetness it makes up for in depth of flavor that even the staunchest of vegetarians can’t resist as a close substitute to beef.

Yields ½ gallon of soup

• 8 large red tomatoes
• 2 large eggplant
• 1 head garlic
• 1 yellow onion Read the rest of this entry »
  
  Related Posts

  • Grilled Vegetable Sandwich with Roasted Tomato Aioli
  • Tomato Soup is Splendid
  • Gazpacho Soup

By David Harbilas

Smoking tomatoes adds a barbecue flavor one wouldn’t expect, and the deep flavor of eggplant holds up well to the sweetness.

Smoking isn’t a technical process, though it does take a while and requires a smoker of some sort.

The electric ones are convenient for the ease of use, as they regulate the temperature for you.

But the low-tech versions, which are little more than a charcoal grill with a side compartment attached for the smoke to originate in and move into the main grill area, offer a slower, more tactile approach.

Serves 4

• 8 lamb chops
• 6 plum tomatoes
• 1 shallot, chopped
• 1 garlic clove, chopped
• 2 tablespoons lemon juice Read the rest of this entry »
  
  Related Posts

  • Reader Question: Finding Green Tomatoes
  • Smoked Tomato Barbecue Sauce
  • Recipe: Parmigiana di Melanzane

By Michelle Fabio

For those of you who like lasagna but are bored with the same old layered version, I present to you baked pasta with eggplant, fresh from my kitchen in southern Italy.

This is a delicious, hearty dish that feeds lots of people, so it’s particularly great at holiday time!

Baked Pasta with Eggplant

• 3 medium eggplants
• 200 grams of pancetta, cubed
• 1 large clove of garlic, minced
• One large jar of tomato sauce or peeled tomatoes
• 3 large basil leaves Read the rest of this entry »

By Thomas Cenci

Parmigiana di Melanzane is a classic Sicilian dish which is served on most households throughout Italy.

The combination of the tomatoes with the eggplant and two cheeses makes a mouth watering recipe and is a must for all who love to cook.

Ingredients:
• 1kg eggplant
• 4 tablespoons olive oil
• 1 bunch fresh basil leaves Read the rest of this entry »