And now for the rest of the story.....

We've gone a little crazy over tomatoes (and with good reason!) but let's not neglect some of the other shining beauties of summer - the peppers, the eggplant and the zucchini.

Share member Lori shares this recipe for zucchini and/or summer squash:

Zucchini and Tomatoes with Mint

Heat 3 Tbsp olive oil over medium heat. Saute 1 medium chopped onion until golden and soft. Add sliced garlic. Saute 1 minute. Add in chopped fresh tomatoes, 2 T capers, S & P, and bring to a boil. Add in 3 medium zucchini or squash, cut into bite sized pieces and bring to a boil over med. heat. Cook covered until tender. Remov e cover and boil away most of the liquid. Add chopped mint just before serving.
adapted from Taste of Home

My neighbor gave me about a dozen small eggplants so along with my share I have a hardy pile.

I discovered this page earlier today and was glad to see ways to cook eggplant without tons of oil.

http://www.nytimes.com/2011/08/10/dining/counting-the-ways-to-cook-an-eggplant-a-good-appetite.html

I especially love to roast my vegetables - the flavor of the vegetable becomes intensely sweet so I will try the Eggplant Parmesan Deconstructed but I will roast the eggplant with just a drizzle of oil or perhaps dip it in egg whites and broil it. Haven't decided which yet.

And how about those peppers? How many hot peppers can you stand? It just wouldn't be summer without a capsicum burn on my lips, transported of course from my fingers because I am sure I won't touch anything! Be careful people - those suckers can burn! especially sensitive skin areas. The best way Iknow to eat them aside from fresh in salsa is stuffed with cream cheese and a little cheddar. Or try this recipe from Ina Garten for Jalapeno Cheddar Cornbread - a perfect side to all the eggplant, zucchini and tomato recipes you're serving for dinner tonite.

Ingredients

• 3 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk
• 3 extra-large eggs, lightly beaten
• 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
• 8 ounces aged extra-sharp Cheddar, grated, divided
• 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
• 3 tablespoons seeded and minced fresh jalapeno peppers

Directions

Combine theflour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.