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"Awesome Texas style ratatouille! Great served over rice or pasta, with lamb or beef, also great on it's own!"

Ingredients: chayotes, eggplants...

"This is a delicious side dish for any roasted or broiled meat. Recipe is from the "The New York Times" cookbook by Craig Claiborne."

Ingredients: fresh ground black pepper, eggplants...

"Another great recipe from Mary Nell Reck's weekly "Cooking Lesson" in the Houston Post from the late 1980's. This is best with vine-ripened home-grown tomatoes and is an appealing side dish for any meat dish. We enjoy it in the summer with anything from the grill!"

Ingredients: fresh ground black pepper, dried oregano leaves...

"This is a crisp pasta sauce that uses fresh vegetables. Any spaghetti or thin pasta may be substituted for the taglierini. Once you've prepped the vegetables, the sauce comes together very quickly! Originally from an April 1979 issue of Bon Apetit."

Ingredients: fresh large mushrooms, eggplants...

"This is a delicious side dish to serve with your Chinese dinner if you enjoy eggplant. The recipe is from a January 1986 issue of Bon Appetit in the "Cooking for Friends" section."

Ingredients: eggplants, fresh ginger...

"I found this recipe in a 1981 issue of Bon Appetit. It was in the Great Cooks section featuring a "Chinese New Year's Feast"."

Ingredients: cornstarch, dry sherry...

"This recipe comes from a "Cooking Class" section of an April 1987 issue of Bon Appetit. The title was Greek Menus the Easy Way and featured recipes by chef Sofi Lazaridis. This is delicious as a spread on pita bread or pita crisps. Prep time does not include chilling time."

Ingredients: Dijon mustard, salt & freshly ground black pepper...

"This comes from an article I clipped from a magazine years ago "Greek Gourmet Dinner Party". I first served it for a dinner party in 1981. This is a Greek favorite, molded to provide a dramatic accompaniment to Rolled Leg of Lamb with Walnut Stuffing. It can be made up to two days before you want to serve it."

Ingredients: cinnamon, eggplants, eggs...

"This is a vegetarian main course of grilled eggplant filled with two cheeses- it's so tastey that you'll never miss the meat! The sauce is also good on plain pasta.Originally from a monthly magazine from Spec's, a local liquor store. We enjoy this with a salad and crusty, warm bread!"

Ingredients: coarse salt, dried oregano...

"This hearty casserole makes an excellent anti-oxidant-packed side dish or vegetarian main dish. Originally from the magazine section of a Sunday Denver Post. I like to add some dried basil along with the oregano and thyme."

Ingredients: dried oregano, eggplants...

"This is a terrific Japanese eggplant and red pepper salad that has an Oriental flavored dressing. From a July 1986 issue of Bon Appetit. It was requested from The Point restaurant in Monterey, California. Use a vegetable peeler to peel the orange to get as little white as possible. Refrigeration time is not included in prep time."

Ingredients: creamy peanut butter, pickled ginger...

"This recipe is from a March 1982 issue of Bon Appetit. It comes from the "Cooking Class" section and is from Hugh Carpenter who runs the Montano Mercantile in Santa Monica, California.For a variation, he suggests using shrimp instead of the pork. Add to wok just before serving and stir-fry about 1 to 2 minutes."

Ingredients: dry sherry, eggplants, ginger...

"This recipe comes from an October 1986 issue of Bon Appetit. It appeared in a feature on "The Heart of Venice" and is the special house pasta at Da Ivo. Draining time for eggplant is not included in prep time."

Ingredients: dried hot red chili peppers, dry white wine...

"This dish retains the color and texture of each vegetable and is delicious served hot as a luncheon or supper dish or cold as an appetizer. Also great as a side dish to any grilled meat.Serve with a good crusty bread for a meal or with crudites and pita bread as an appetizer. Originally from a September 1978 issue of Bon Apetite."

Ingredients: salt & freshly ground black pepper, eggplants...