I’ve never done much with eggplant before, but one glance at these colors was all it took to give them a spot in my cart.
I just sliced them, oiled them and seasoned them with salt and pepper before grilling them on both sides on a grill pan. Once they were browned and soft, I sauteéd some tomatoes, garlic and capers in butter, then tossed it all together with pasta.
Eggplants are low-calorie, high in fiber, and contain a good deal of chlorogenic acid, a powerful antioxidant that is said to be both anti-viral and anti-microbial.
There are tons of eggplants in supermarkets right now, so take advantage. Here are some recipes if you need ideas on how to prepare them.