This time of year, we eat out of the garden. That means if you don't like eggplant, you may have to suffer three days in a row or until we work through all the eggplant harvested that week. One way I am successful at using what is available, is to make what I like to call Walk The Garden Pasta.
The recipe is simple. Walk through your garden with a salad bowl, and harvest what is ready. This may be a single zucchini, a couple of tomatoes and a few stalks of kale. Around here, it is all the of the above, plus some peppers and even calendula blossoms.
Then, saute' or grill everything lightly, and toss with your favorite pasta. My family likes this served cool or at room temperature. Add some Italian dressing , with a side of homemade flatbread and you have a fantastic meal. Here are some recipes that might help: