Eggplant tomato steaks (Photo provided — Yvona Fast)

It’s the second half of September, and so far, we’ve avoided frost. That means eggplants and tomatoes (as well as zucchini, cucumbers, peppers, beans, and other frost-susceptible veggies) are ripe for picking.

This is especially important for eggplant – a subtropical plant that needs hot, sunny weather, moderately fertile soil and ample water. Most summers, our short growing season means that it’s not the easiest of vegetables to grow.

Tomatoes are another late summer treat. Here in the North Country’s short growing season, fast-ripening varieties are key to a good crop.

Eggplant is almost 95% water, so it is low in calories (about 16 per half-cup serving). It contains vitamin C and iron, and smaller amounts of vitamins A and B complex as well as the minerals phosphorus, potassium, and calcium. Phytonutrients in eggplant include antioxidants like monoterpene, flavonoids such as nasunin, and phenolic compounds, like caffeic and chlorogenic acid. These possess anti-cancer, antimicrobial, anti-LDL (bad cholesterol), antiviral, and anti-aging properties. Along with other terpene phytonutrients, nasunin from eggplant juice has been shown to protect cell membranes from damage and has helped lower cholesterol in animal studies.

Tomatoes are high in vitamin C and in the antioxidant lycopene, which is known to reduce the risk of macular degeneration, cardiovascular disease, and certain cancers. Low in calories (35 in a medium tomato), they also provide fiber, vitamins A and B, potassium, iron, and phosphorus.

Eggplant is of Asian origin; tomatoes come from Mexico. Due to its spongy texture and bitter flavor, eggplant is most always cooked. It can be baked, broiled, roasted, grilled, boiled, steamed, stuffed, sauted, and stewed. When sauteed, the texture is similar to mushrooms. It is seasoned with garlic, basil, parsley, cilantro, marjoram, oregano, rosemary, allspice, chili or curry. Lemon juice, tomatoes, onions, mushrooms, and hot or sweet peppers are other common ingredients in eggplant dishes. Cooking and seasoning tame the bitterness and creates a myriad of delicious dishes.

Salting eggplant before cooking it removes some of the bitterness as well as some of the water. To do this, chop eggplant as your recipe directs. Place in colander and salt generously; mix with your hands to coat. Let sit 20 minutes or longer, then rinse thoroughly. Proceed with the recipe directions.

Tomatoes are eaten raw as well as cooked. From the most traditional eggplant parm to ratatouille, moussaka and shakshuka, tomatoes are often a big part of eggplant dishes.

Here are two recipes to cook before frost destroys our eggplants and tomatoes.

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Eggplant Tomato Skillet

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Ingredients:

1 1/2 pounds eggplant (one large purple eggplant or several smaller Chinese ones)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon turmeric (optional)

1/4 cup olive oil

2 – 3 cloves garlic

1 pound tomatoes (plum tomatoes are best but you can use what you have)

A few fresh basil leaves

Salt & pepper to taste

Directions:

Cut eggplant into 1-inch chunks. Salt if desired; it takes out the water & bitterness but if you use fresh Oriental eggplant varieties, you can omit this step.

Heat oil in a large skillet to medium-high. Add eggplant; sprinkle with salt, pepper and turmeric; toss to coat. Cook, stirring occasionally until it colors a little, about 5 minutes. Cover and continue cooking another 5 to 10 minutes, to soften and release some of the oil it has absorbed.

Uncover. Stir. Sprinkle with the minced garlic and stir again. Add the tomatoes. Cook about 5 – 7 minutes until tomatoes fall apart, releasing their juices. Add minced fresh basil. Remove from heat.

Serve as a side dish to meat.

Mix with cooked pasta and stir in some cheese (crumbled feta or freshly-grated Parmesan) for a main dish.

Use as a topping for bread or buns.

Serves 2 to 4.

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Eggplant Tomato Salad

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Ingredients:

2 Tablespoons olive oil

1 pound eggplant

1 onion

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon turmeric (optional)

1 clove garlic

1 cup olives

1 bell pepper

3 large tomatoes (about 1 to 1 1/2 pounds)

1/3 cup basil leaves

1/3 cup fresh mint leaves

1/3 cup fresh parsley

1 Tablespoon or more balsamic vinegar

1 cup feta cheese or goat cheese

Directions:

Cut eggplant into 1-inch chunks. Salt if desired; it takes out the water & bitterness but if you use fresh Oriental eggplant varieties, you can omit this step.

Heat oil in large skillet to medium-high. Add eggplant and onion; sprinkle with salt, pepper and turmeric; toss to coat. Cook, stirring occasionally, until it browns a bit, about 5 minutes. Cover and continue cooking another 5 to 10 minutes, to soften and release some of the oil it has absorbed and caramelize the onions. Mince the garlic and add a minute or two before the end of cooking. Remove from heat and allow to cool.

While eggplant cooks, slice olives in half. Wash bell pepper; remove seeds and dice. Chop tomatoes coarsely. Mince basil, mint and parsley.

Combine vegetables in a salad bowl. Sprinkle with balsamic vinegar and stir. Stir in the cooked eggplant mixture, minced herbs and crumble in the cheese. Stir to combine. Taste, and adjust seasonings. Add more salt, pepper or balsamic vinegar if needed.

Option: For a main dish salad, cook 1 cup quinoa (or another grain like barley or buckwheat) while eggplant is cooking. Stir into the salad. Or combine with cooked pasta for a pasta salad.

Serves 3 to 4.

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Eggplant Tomato Steaks

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Ingredients:

1 eggplant

Salt

Olive oil

Balsamic vinegar

1 large or 2 smaller tomatoes

Shredded cheese

Directions:

Preheat oven to 400 degrees F. Spray baking dish with cooking spray.

Cut your eggplant into 1-inch slices, making 4 or 5 slices out of one eggplant. Salt both sides of each slice generously and leave in a colander to drain for one to two hours. The salt will draw out water from the eggplant.

Pat the eggplant dry with a paper towel. Rub with oil on both sides. Then sprinkle with balsamic vinegar.

Roast eggplant in oven for 20 minutes.

Slice tomatoes.

Remove eggplant from oven.

Top each slice with a slice of tomato, then top with shredded cheese.

Return to oven until cheese melts.

Serves 4 – 5.

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Author of the award-winning cookbook “Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market,” Yvona Fast lives in Lake Clear and has two passions: cooking and writing. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on Facebook at Words Are My World.