Eggplant

In Egypt, eggplant was roasted over hot coals until the skin was charred. At home, I char the eggplant directly over the gas flame, turning frequently with tongs until the juices begin to ooze out. It can also be baked in a 425°F oven for 30 minutes.

Active time: 35 min Start to finish: 2 1/2 hr

The hearty sauce is also great over couscous.

This meatless dish can do double duty as a main course or a side dish.

Active time: 1 hr Start to finish: 1 hr 20 min

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.