I never get a lot of eggplant at one time, so I stir fry it with other veggies. I make into an Italian dish. Chop garlic Chop eggplants in small bite Heat Olive Oil in pan Chop Onion Chop Green or Red Pepper Chop Onion Chop quite a bit of Zucchini Have a nice Italian Herb mix ready Oh---and a tomato, chopped last but not least, fresh basil if you have it, chopped When the oil is ready add the eggplant and garlic. Stir fry eggplant first because it takes longer than zucchini. This all depends on how fresh and how large or small your chop is. (Remembering that you will be stir frying all the other veggies next) You just have to practice, but, of course, it's not hard. Now---when you think it's time, add everything else, including the nice Italian spice mix. Stir fry until it is done to your liking. Optional: Turn heat to low and add a nice cheese over the top until melted, remove and serve (out of the pan)Yum If you use a non-stick pan you don't have to use much oil.

annie, I think we've had very similar weather this summer! My beans & corn are even behind yours, because I didn't even get them in until all the tomatoes were planted out. (ROyal burgundy beans are covered with flowers, oh so pretty, so I hope to be picking soon). And the corn is only waist high, and may never get farther because the cukes are in front of it, sun-wise---I had no idea when I planted them that they'd need trellising and get so tall! In the past I've had small bush cuke plants that didn't thrive. Now I have eight or ten lemon cucumber vines heading for the sky on a trellis. They just passed the height of the corn, are flowering, and at this rate should reach 6 or 7 feet easy, totally shading the corn. Sigh.... Oh, well. I only grow a handful of ears of corn for fun; have been buying some from local farmers (how DID they get it so fast? it was SO COOL in May!). Lots of great lettuce and peas, though! And the herbs are rocking this year. I grow them all in pots for control, and by this time some are often getting a bit scraggly from heat. But they are just fab. Lots of lovely salad dressings and marinades.... Z

Definitely vegetable season here, my current favorite is tomato dumplings. Yum. My recipe called for canned tomatoes, but I use fresh ones. I also like the Eating Well version of tomato and zucchini gratin. Zucchini Gratin http://www.eatingwell.com/recipes/zucchini_gratin.html From EatingWell: July/August 2013 4 servings, 1 cup each •2 cloves garlic, minced •3 tablespoons extra-virgin olive oil, divided •1 teaspoon dried marjoram or thyme •1/4 teaspoon salt •1/4 teaspoon freshly ground pepper •3 medium zucchini, thinly sliced (1/8 inch) •1/2 cup coarse dry breadcrumbs (see Tip), preferably whole-wheat •1/2 cup grated Parmesan cheese 1.Position rack in lower third of oven; preheat to 450°F. Coat a 7-by-11-inch baking dish (or similar size 2- to 2 1/2-quart dish) with cooking spray. 2.Combine garlic, 1 tablespoon oil, marjoram (or thyme), salt and pepper in a large bowl. Add zucchini; toss until evenly coated. Transfer to the prepared baking dish. 3.Roast the zucchini until softened and starting to wilt in spots, about 15 minutes. 4.Meanwhile, combine breadcrumbs, Parmesan and the remaining 2 tablespoons oil in the bowl. Sprinkle the breadcrumb mixture over the zucchini and continue to bake until the topping is crisp, about 15 minutes more. Nutrition Per serving : 201 Calories; 14 g Fat; 3 g Sat; 9 g Mono; 9 mg Cholesterol; 13 g Carbohydrates; 7 g Protein; 2 g Fiber; 322 mg Sodium; 406 mg Potassium 1 Carbohydrate Serving Exchanges: 1/2 starch, 1 vegetable, 1/2 lean meat, 2 fat Tips & Notes • To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs Tomato Dumplings •1/2 cup finely chopped onion •1/4 cup finely chopped green pepper •1/4 cup finely chopped celery •1/4 cup butter •1 bay leaf •1 can (28 ounces) diced tomatoes, undrained •1 tablespoon brown sugar •1/2 teaspoon dried basil •1/2 teaspoon salt •1/4 teaspoon pepper •DUMPLINGS •1 cup all-purpose flour •1-1/2 teaspoons baking powder •1/2 teaspoon salt •1 tablespoon cold butter •1 tablespoon snipped fresh parsley •2/3 cup milk •In large skillet, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. •Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add parsley and milk; stir just until mixed. •Drop by tablespoonfuls onto the simmering tomato mixture, creating six mounds; cover tightly and simmer for 12-15 minutes or until a toothpick inserted into one of the dumplings comes out clean. Discard bay leaf. Serve immediately. Yield: 6 servings. Good luck on that weight loss. And KatieC, good luck on that cholesterol, LOL. Annie

Hi, Michael Psilakis is my favorite chef in Greek recipes. Here are some my favorites: Feta Cheese Platter, Crispy Sweetbreads and Galaktoboureko. Well, I don't the complete recipes of these.