The summer harvest of pendulous eggplants is ready to be enjoyed!
Here is a simple dish that makes the most of summer’s bounty – zucchini, tomato, capsicum and eggplant. Pop them in the oven and enjoy a good book while the flavours meld and the fresh, seasonal produce softens to a tantalising texture.
Adapted from Healing with Whole Foods by Paul Pitchford.
Serve with fresh bread or brown rice – or a simple green salad for a low-carb meal.
Recipe adapted from BBC Good Food.