You know how much I love this time of year for all of the fresh local vegetables available at the farmer's market, especially the tomatoes. Another of my favorites that has been in abundance is eggplant. Last week, I roasted a bunch of eggplant in the oven which is as simple as cutting the eggplant into slices, drizzling it with some olive oil and roasting it until tender on a baking sheet. I also had a fresh loaf of sourdough at home, plus tomatoes and mozzarella so I piled it all on the bread, drizzled the bread with olive oil and then cooked it all up on my Cuisinart griddler. Served with a salad, it was a perfect easy dinner.