Salt Your Water

Last week was the first week of school here in Southern California. It was a bit chaotic in our house and a touch of anxiety at our house as my oldest started TK at the local elementary school. The transition hasn't been as easy as I had hoped for him, though he's settling in, but one change that we both love is that his new schedule allows us time to cook dinner together.

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It's National Farmers' Market Week, and we couldn't think of a better way to celebrate  our favorite farmers than with a recipe contest highlighting one of summer's unsung heroes: the eggplant.

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It's August and that means eggplant season! Here in Los Angeles we are particularly lucky, since we have some of the best farmers' markets in the country with an incredibly wide variety of eggplants. From skinny Japanese eggplants to traditional globes in their royal robes, to tie-dyed purple and white Rosa Bianca and Listada De Gandias, and many, many more...

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As a cook, I'm a passionate advocate for simple, seasonal and, in general, traditional. I particularly love classic pasta recipes, the ones that have evolved with each shape in the regions they were born. But lately, I've been having fun thinking outside the box, and working with flavor profiles that aren't classically Italian. Today's dish is a case in point.

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