Eggplant

Broiled eggplant, roasted red onions, potatoes, bell peppers and zucchini are tossed with radicchio, arugula and a tangy mustard vinaigrette in this colorful salad. A sprinkling of freshly grated Pecorino Romano cheese is the finishing touch.

This was inspired by a similar dish served at the now defunct China Moon restaurant in San Francisco. Serve the salsa with a bowl of Parmesan Pita Crisps.

Loaded with vegetables and topped with Parmesan cheese, this will satisfy the biggest hunger on the coldest winter night.

Can be prepared in 45 minutes or less.

Use any leftover sauce as an omelet filling.

(PASTA ALLA NORMA) Because the small Italian eggplants generally used in this dish can be hard to find in this country, we have substituted Asian eggplants.