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Forget kale till the weather gets cold again. Summer vegetable stars are eggplants, tomatoes, and peppers. There’s a bunch around and they’re at their peak. Yes, you can use them for rich ratatouille or tangy caponata to conjure up Mediterranean flavors but make time and rook for this Indian favorite called baingan bharta. It’s one of my go-to dishes to offer with an Indian meal, wrap up in wheat tortillas (a shortcut for chapatti flat bread), or spread on toast (add avocado, if you like). It's lively and delicious, not to mention gluten-free and vegan. Cook the eggplant over live fire to get an extra-good smoky flavor. Then amp things up with ginger, garlic, and spices. Eggplant dishes often require lots of oil an
