Aubergine is a beautiful word. And, you might thing it’s a vegetable, but au contraire. It’s a fruit. Yep, it’s got a long history, too, dating back to the ancient Chinese times. You’ll find this fruit that we in America call eggplant popular in the Middle East. They have so much versatility in cooking, and I think you’ll love this version of mine, harissa eggplant & roasted red peppers, that’s not only easy and quick, but packed with goodliness!

You can find varieties of eggplant from white to striated to the deep beautiful purple. And, you’ll find different sizes. I prefer the smaller sizes because they can be served individually, and, it’s just so cute. Plus, for me, they just seem to have a better flavor. Plus, the cook really quickly.

This recipe is perfect with pasta. Or you might want to serve over a nice jasmine rice. Hey, I could even put one of the babies between two slices of bread or a bun and make a sandwich~now that’s a groovy boho idea! Enjoy, luvs! xoxo ~peace~ ally

PS~ Make your own Harissa~super EZ. Find it in my cookbook: Ally’s Kitchen~A Passport for Adventurous Palates…you’ll want me right there in your kitchen, so put it on your wish list~it’s on Amazon!

PPS~In 1824, Mary Randolph wrote about aubergine or eggplant in the publication The Virginia Housewife~of course, she just referred to them as the ‘purple ones’~to read more about this~click here~ Psychology Today.