By Beth Dooley, The Minnesota Star Tribune

It’s hard to imagine my late summer kitchen without eggplant.

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Strolling the farmers markets, I can’t hold back and pile my basket with eggplant in all shapes and sizes — black, thin and footlong; bright fuchsia; magenta with white striations; pale violet; light green; egg-shaped ivory.

Given its mild flavor and dense texture, there’s

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