A few weeks ago, I wrote of my amazement at the eggplants growing in the veggie patch (here). With five bushes brimming with eggplants, I wanted to preserve some while they’re at the peak of their season. So, I fired up my new griddle pan (a Christmas present) and grilled them until they were perfectly soft and charred. I then bottled them up with olive oil, garlic and rosemary. Now, they’re ready at any time to top a pizza, toss through a salad or be added to a grilled panini.