Eggplant

Heat the pizza stone and prepare the eggplant and other pizza toppings in this recipe while the pizza dough is rising.

The health benefits: nearly a fifth of the RDA for vitamin C in 1/2 cup raw cabbage; magnesium from the zucchini; eggplant offers fiber.

To round out the meal: 1 cup lowfat pudding

Slow-cooking these colorful vegetables renders them soft and silky. And serving them Mediterranean-style — at room temperature — makes entertaining easy, because you don't have to run back and forth between the table and the kitchen.

The components of these sandwiches are relatively straightforward, but the results are a revelation. And with gooey melted cheese, tender slabs of eggplant, and a bright tomato-parsley salsa, they're a wonderful main course option for vegetarians and meat eaters alike.

This Mediterranean dish can be served with bread or crackers as a meze (appetizer), and it's also great as a sandwich filling.

The eggplant and garlic in this recipe are roasted until they are so soft, they create a spread that nearly melts into the crisp slices of baguette.

Persian in origin, this soufflé is wonderfully airy, and the eggplant is infused with garlic and lemon. Think of it as a warm, puffy baba ghanouj.

These satisfying tarts may incite "vegetarian envy" in your meat-eating guests. The recipe makes 4 sizable main-course portions, but the tarts could be halved (or even quartered) to serve as a side dish. Either way, they are delicious with the roasted mushroom and barley gravy.

Called thiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter. The hostess divides the fish and vegetables onto a portion of rice for each person. In Senegal, the cook would most likely use whatever fresh whole fish was available, so any 1-pound (12-inch-long) white-fleshed fish you can find will do. If you live in an area where there are African markets and you like funkier flavors, look for dried fish such as stockfish to add as well — it lends an authentic smokiness. Be forewarned, however, that many find dried fish (distinct from salt cod) a decidedly acquired taste.

It may appear very oily at first, but this dish comes together in the end without being the least bit heavy. We realize that not everyone will have 3 colanders on hand. You can also toss the vegetables with salt and let them drain in large bowls.

Greeks call puréed split peas fava, not to be confused with what we call fava beans. The combination of puréed split peas and honey-kissed eggplant compote makes for a very comforting dish.

Tapered eggplants and a mix of large and medium tomatoes will give your stacks a more graceful appearance.

Head north of Sunset, and you will happen upon this live-music supper club tucked away in the hills of tony Bel Air. The swank venue features a stage surrounded by tables where you can spy toe-tapping regulars such as Nicolette Sheridan and Virginia Madsen taking in the soulful jazz tunes. You can make a meal of chef Sharon Funt's delicious flatbread appetizer; each serving provides more than 8 grams of fiber.

Maccheroni e Melanzane This is a pasta dish that is served in Sicilian homes and home-style restaurants, rather than upscale places. The recipe calls for perciatelli or bucatini, which is what Italians consider maccheroni.

Caponata This recipe makes a lot of caponata, so you'll definitely have leftovers. But it keeps well and is so addictive you'll be happy to have extra on hand.

Xiao Yang uses Italian eggplant (not Asian) in this recipe.

Food editor Ruth Cousineau learned this technique in Seville; it ensures the eggplant maintains its shape and flavor perfectly.

Can be prepared in 45 minutes or less.