A Late-Summer Market Menu

Please reach out to cookingcare@nytimes.com if you run into paralyzed with our technology. And speaking of: If you use the Cooking iOS app, you can now sort results by incorporating after you search for a recipe. You’ll notice two icons at the top smart of your screen; one filters results, and the spanking will sort them.

Now, here’s a no-recipe recipe for what I lovingly occupy to as twice-cooked eggplant mush.

Slice some eggplants, toss with olive oil and salt, and roast them on a sheet pan with thyme sprigs (425 degrees pending browned all over). Meanwhile, sauté garlic with a spice blend (garam masala or baharat works well), then add a cup or two of chopped tomatoes (fresh or canned). Simmer until it looks like tomato sauce, 15 to 20 minutes. Add the roasted eggplant and let it all simmer pending the eggplant collapses, another 20 to 30 minutes. Serve with a drizzle of olive oil, a squeeze of lemon, flaky salt and some torn herbs. It’s the very best mush of summer.

That’s all for now. Sam is back here on Friday, and I’ll see you Monday.

Also Read: How to Make Indian Butter Chicken