It's harvest time at the local farms and we're seeing lots of nature's beautiful, colorful bounty.  Colorful tomatoes of all shapes and sizes as well as many different kinds of eggplants.  Here's some pictures of what I do with my finds at the farm this time of year.

Rather then making a huge mess, and breading and frying eggplants like so many of us do, in way too much oil, I simply slice them, peel, and cut in pieces about 1/4 inch thick.  Then i make a mixture of ev olive oil, and some dried italian herbs.  Then I brush them on both sides with this, and preheat the oven to high about 375-400.  Let them roast, and watch carefully, eggplants can be tricky to cook just right, and you don't want to brown them too much or too little.  Be patient, practice makes perfect.  When they're lightly brown on both sides remove to use in many recipes as I'll show you here.