I love the little Japanese eggplants
I'm eating my first eggplants of the season. If you don't normally enjoy eggplant, I suggest you try the little tiny purple Japanese ones. Sometimes they are called Ichiban at the nursery. They are crisp and sweet, not pithy and spongy. They can be eaten raw. I saute them and put them on noodles or couscous. Once they really get going, I will make ratatouille with eggplant, yellow pattypan squash, red bell peppers, and tomatoes. I have to buy the onions and garlic this year. Epicurious has a fantastic recipe.