The few remaining plants were pulled today. Only weeds remain, along
with a scattering of volunteer dill. Some people call it "dill weed"
and it's easy to see why.

This year we had bountiful harvests of cucumbers, Asian eggplants, and
basil. The last of the eggplants were used to make this dish:
http://www.nytimes.com/2011/07/29/he...ipehealth.html

Adapt this recipe to suit your cooking style. Ignore the pomegranate
molasses; substitute sugar, vinegar, and lemon juice to achieve the
desired flavor balance of sweet and sour. By all means, add a generous
quantity of coarsely chopped sweet onions.

We made a huge batch -- ate some, froze some, gave some to friends. Wow,
everybody likes it, even people who "hate eggplant." Serve it hot or
cold; you can't miss.

Daniel B. Martin

On Nov 8, 6:12*pm, "Daniel B. Martin"
wrote:
The few remaining plants were pulled today. * Only weeds remain, along
with a scattering of volunteer dill. * Some people call it "dill weed"
and it's easy to see why.

This year we had bountiful harvests of cucumbers, Asian eggplants, and
basil. *The last of the eggplants were used to make this dish:http://www.nytimes.com/2011/07/29/he...ipehealth.html

Adapt this recipe to suit your cooking style. * Ignore the pomegranate
molasses; substitute sugar, vinegar, and lemon juice to achieve the
desired flavor balance of sweet and sour. * By all means, add a generous
quantity of coarsely chopped sweet onions.

We made a huge batch -- ate some, froze some, gave some to friends. Wow,
everybody likes it, even people who "hate eggplant." * Serve it hot or
cold; you can't miss.

Daniel B. Martin

Looks good. We took the typical and easy route with Parmesan but we
have a bunch in the freezer. We also use it in soups and stews. And we
don't like Eggplant either