END-OF-SUMMER vegetables, multicolored and burnished by the slowing heat of an accomplished season, have transformed the market stalls and produce aisles into Renaissance still life paintings. But ...

Remove top and bottom from eggplant and slice. Cut long slices of eggplant, about 1/2 inch thick. You only need 4 slices and may not need all of the eggplant. In a skillet, heat the oil over medium ...

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