It’s the time of year when good chefs are giddy with so many choices of perfect, ripe in-season produce to choose from. It’s also eggplant season! I love the meaty eggplant: Eggplant Parmesan, grilled and served cold in thin carpaccio-type slices with a little balsamic vinegar, or in Japanese vegetable tempura. Here is one more way to serve it -- this takes less than 30 minutes to put together in your RV or home kitchen. It’s a delicious, filling but light-in-calories pasta dish with eggplant, ripe tomatoes, basil, capers, olives and garlic. Preparing it will fill your kitchen with&#
