Eggplant 

Most people recognize the oblong, purple fruits when they come to Market, but eggplants come in a variety of shapes and colors. Fortunately, any type of eggplant can be used in a recipe.

Like its cousins the tomato and the pepper, eggplant isn't available until midsummer. While high in fiber, eggplants aren't known for nutritional value. They're best eaten fresh, but can be stored for up to one week in the refrigerator.

Eggplant, however, is very versatile. You can bake, stuff, grill, saute or steam them--cooking is necessary to eliminate the toxic substance solanine.

It is not essential to peel an eggplant before cooking, but you'll want to lightly salt eggplant slices and let them sit in a colander for 10-15 minutes so they can "sweat" out any bitter flavors before cooking.

Recipe

Marinated Eggplant stuffed with Chevre from The Cheese Factory Restaurant

• 2 medium eggplants (1 pound each)
• 2 teaspoons salt
• 1/4 cup olive oil
• 1 pound chevre cheese

Marinade

• 2 cloves garlic, minced
• 1/4 cup packed fresh Italian parsley
• 1/4 cup packed fresh basil
• 1 cup olive oil
• 1/3 cup red wine vinegar
• Salt and pepper to taste

Preheat oven to 375 degrees.

Cut eggplant lengthwise into 1/4-inch thick slices. Salt slices lightly on both sides. Place on rack over shallow pan; drain 1 hour (this removes the bitterness). Rinse eggplant slices and pat dry. Oil a heavy cookie sheet; arrange eggplant in single layer. Brush egplant with oil and bake 5 minutes on each side. Remove fromoven and cool.

Spread each slice with chevre and roll into tube shapes. Place tubes in a shallow glass dish. Combine all marinade ingredients in a blender and process until herbs are minced. Pour over eggplant rolls and chill overnight. Serve at room temperature. Yield: 18-20 rolls.