Eggplant

Use any leftover sauce as an omelet filling.

(PASTA ALLA NORMA) Because the small Italian eggplants generally used in this dish can be hard to find in this country, we have substituted Asian eggplants.

(TIAN DE POIVRONS ET D'AUBERGINES AUX ANCHOIS) This can be served hot or at room temperature, making it a good partner for roasted meats and fish or sandwiches. If you're not an anchovy fan, leave them out—the tian will still be great.

Don’t skip the first step of salting the eggplant slices; it draws out excess moisture so that the eggplant will absorb less oil and stay firm when cooked.

"My family loves Italian food," writes Seamus Ray of Annapolis, Maryland. "One of my best creations is this veal dish with eggplant; I serve it for special occasions."

Meatless pasta loaded with bold flavors.

"Even people who aren't enthusiastic about vegetables enjoy my steamed eggplant with what I call 'Sesame Sauce à la Reddy,'" writes Guvvala Reddy of Madison, Wisconsin. "I adapted this recipe from one of my favorite Indian dishes, and it proves that the right mix of spices can change otherwise bland vegetables into something really special." Also nice as a side dish for chicken or lamb.

Connie Capani of Binghamton, New York, writes: "I am 100 percent Italian, so perhaps it's no surprise that I love food: To Italians, it's like a security blanket. I learned how to make spaghetti and other Abruzzi favorites from my mother. Looking at food magazines is what got me interested in venturing out into American culinary territory. I wanted to know how to make a "gravy" that didn't include tomatoes. I often make a roast with gravy, but our guests usually request some of my baked eggplant marinara to go along with it." Connie makes this ahead of time and refrigerates it, then reheats it before serving.

Brush thick slices of country bread with olive oil to grill alongside the vegetables. To begin, dice some cucumber into chilled vichyssoise (either from a can or from restaurant takeout); offer watermelon and bakery brownies for dessert.

Gouvej Claire S. Kedeshian of New York, New York, writes: "I am Armenian-American, and I would love to share a recipe of mine with you and your readers. It's for a traditional vegetable stew that has been made by my family for over three generations."

The hearty sauce is also great over couscous.