When summer turns into fall, appetites change. We start craving more substantial food, warmer food. But the markets take a little while to catch up. You may find yourself craving a stew on the first slightly cool evening in late August, while the farm stand is still flush with tomatoes, summer squash, and corn. This menu is for nights like those. Eggplant, still in abundance, is cooked until creamy, and piled onto sliced baguette. Chicken is stewed in white wine and tomatoes. And fresh figs melt into this wonderful, Middle Eastern-inspired single-layer cake.
Eggplant Caponata with Balsamic Drizzle
White Rice
