When Barbara posted her recipe for Imam bayildi, as an eggplant lover, I knew I had to make it.

It is as good as she says it is. It is by no means low-calorie, but it is vegan and the main bulk of it uses seasonally-available eggplant and tomatoes. It is also kind of time-consuming to make, requiring long cooking and then chilling. Definitely a special-occasion or once-every-so-often dish, but totally, totally worth it. The sauce is like red velvet, and the combination of the eggplant with the sweet caramelized onions and tangy sauce is nicely complementary. The pine nuts provide a pleasant crunch. Highly recommended!