Tomato-eggplant recipe

Mae and I amuse ourselves with finding veggies with personality. The cuke with a piggy tale, and a potato that we thought looked like a little pig, made us smile. Yesterday, Brint Keyes gave me an idea for using eggplant. I didn't write it down, but this is what I came up with and it tasted really good.
Tomato-eggplant "casserole." lightly oil an 8" x 8" baking pan. Slice eggplant and place layer in pan. cover with a layer of sliced tomatoes, then some basil leaves, then another layer of eggplant slices. Sprinkle with seasoning. I used a mix of salt, pepper, red pepper flakes, oregano and thyme. I sprinkled on grated parmesan cheese. I found a bit of leftover homemade tomato sauce in my 'fridge' an drizzled that on top. I baked this at 400° until the eggplant was tender.

Cucumber recipe

My friend, Phyllis, who frequently shops the Victory Farms market stand, offers this recipe:

MEDITERRANEAN CUCUMBER SALAD

2 small firm cucumbers
1 cup yogurt
3 tablespoons monukka or other raisins
1/4 cup chopped walnuts or pecans
1 small onion, finely chopped
salt and pepper to taste
1 tablespoon finely chopped fresh mint leaves

1. Peel cucumbers, slice lengthwise and remove and discard seeds.
2. Dice cucumbers and place ina bowl. Add remaining ingredients and mix well.
Chill and serve very cold.

Yield: 4 servings
From the New York Times Natural Foods Cookbook by Jean Hewitt
image by Mim