Photo: Emma Alter The eggplant that I have been growing in my garden has been extremely successful this year. The flowers are beautiful, which is always nice, and each plant is providing a large number of vegetables. I’m girding my loins for the onslaught of eggplant ready for harvesting. I have at least six coming in the next day or two, maybe closer to ten. Some vegetables you can keep around the kitchen for a while, but eggplant tends to get bitter, so you should cook it as soon as you can…. Read the full story on TreeHugger
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Weekday Vegetarian: An Artful Eggplant and Red Pepper Stack for a Hot Day
