There’s a brief period between summer and fall where it seems that just about every fruit and vegetable is available in abundance at the farmers’ market. This stew-like dish celebrates the seasonal overlap when tomatoes are still ruby red, deep purple orbs of eggplant are taut and smooth, and dark, leafy greens arrive in bunches. It’s just the thing to make when the weather starts to turn and your craving for cool, crisp salads is replaced by warmer, spicier things. If you’re the type that likes... Read this story
