Vine-ripened tomatoes and fresh eggplant (that haven’t hiked all the way here from Mexico) are two of my favorite things about late summer. Here’s an unusual recipe that uses both. Don’t be put off by the eggplant. My husband, an avowed eggplant-avoider, loves it this way. (Be sure to read down for tips on picking out an eggplant.)

The traditional way to eat this stuff is with your fingers. Please do this. Somehow, it just doesn’t taste the same with a fork or spoon. Provide warm water and towels to guests for cleaning up afterward.
Continue reading →