It’s such a joy having my neighbor Beppi’s produce all summer, and now, just when I thought I  wouldn’t see an eggplant until next summer, he knocks on my door with the last two remaining baby eggplants from his garden (along with a handful of basil). 

He directed me to simply peel and saute the eggplants in olive oil with a sprig of thyme–plenty of salt and pepper–that’s it–no tomato, no pepper, etc. 

 It was delicious.  On the side, I decided to slice up a local tomato, some fresh mozzarella, and some of Beppi’s basil. 

This made our chilly but sun-filled Sunday feel like a breath (if only a gasp) of summer!