Eggplants and Peppers

The freshest eggplants are firm and shiny with green, not brownish, stems. You have to cook them as soon as possible because they don’t hold up well in the fridge. I keep my freshly harvested eggplants in a basket in a cool place in my kitchen for a day or two. If I don’t want to cook them right away, I cut the larger eggplants in slices or halve them lengthwise, rub with olive oil, sprinkle with salt, then spread on a parchment paper–lined baking pan. I roast them in a 375°F (190°C) oven until just tender, about 25 minutes. When they are cool, I refrigerate the ones I will plan to finish cooking in the next 2 to 3 days, and freeze the rest in zip-top bags for up to 6 months.