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Such a useful fruit to have on hand its spongy flesh absorbs oils and flavour. Skins and seeds can be eaten but generally you cook /roast eggplant, try it with your favourite spices and herbs, it's hard to go wrong.

Lovely crunch cabbage - I saw that eye roll. Have you tried sautéing cabbage? First cook some tomato and onion add apiece, say garlic, chilli and salt add chopped cabbage and sauté, yum!