There was a time when the closest I would get to an eggplant was at an Italian restaurant when rounds of it would be coated with a thick layer of breading and fried to crispness, then smothered in rich tomato sauce and lots of cheese. But even at that, I'd still run across some very distasteful eggplant.
Oh, I've come a long way since those days. I've discovered fresh, locally grown eggplant.
I've found there are many varieties of eggplant, from basic globe eggplant to long thin Japanese eggplant to tiny Fairy Tale eggplants. Skin colors vary from white, to deep or light purple to striped or variegted. They can be small, round, long, slender, plump or pear shaped. While some eggplants are more tender, some have thinner skins, and some cook more quickly, none hold their shape very well during cooking and all have mild flavor. They all seem to turn delicious when they are roasted or grilled, baked or sauteed.
What potluck or summer gathering would be complete without the addition of some kind of coleslaw? I have to admit I have an affection for this shredded cabbage dish.
The other day at Sprouts, a local grocery store, a woman saw me selecting baby eggplant.
I love zucchini. I always have. My mom used to saute it with butter, tomatoes and onions...it was my favorite side dish as a kid. I use it in everything now, from 
When I was a kid, rhubarb season was usually a couple of months long. You didn't have to buy it at the market because half of your neighbors grew it in their yards.