I fell in love with an eggplant...

...at our farmer's market, DePiero's Farm in Montvale, a short drive from Westwood. It was one of many, yes, but I couldn't resist its taught, indigo skin and sublime symmetry. I also haven't yet taken advantage of the eggplant season, which is now nearing its end.

What better activity during a heat-wave than to crank the A/C, bake cookies (oatmeal chocolate-chip) and cook up some fresh veggies? I guess one could conserve electricity...

Stewed eggplant and cannellini beans with tomato and spinach:
1 small eggplant, diced
1 can cannellinni beans, rinsed
1 15oz can diced tomatoes
2-3 handfuls baby spinach
1/2 white onion, diced
1 large garlic clove, diced
Olive oil
Butter
salt, pepper, red cayenne pepper, basil

Brown the diced eggplant in a frying pan over medium/low heat, with a goood amount of olive oil. Push around the pieces with a wooden spoon (preferably) so that they cook evenly, and don't overcook to mush. Set aside when done.


Add oil and butter in a medium saucepan and set to medium heat. Add onion and garlic when hot. Sauté for about 3 minutes, then add beans and diced tomatoes. Cover and let stew for about 10 minutes, stirring occasionally.

Add eggplant and mix together. Lower the heat, but let the mixture stew for another 5-10 minutes. Add baby spinach one handful at a time, and cover while each batch cooks down. Mix everything together and add spices to taste. Turn off heat, cover and let sit for 5-10 minutes.

Serve with crusty bread, pasta (I suggest rigatoni), or rice.