i'm excited about it too. vegetable gardens are soo cool. how is everything doing now? are they outside yet? take special care of those eggplants which reminds me, i cannot...will not...let you do wrong by those eggplants...lol

something for you:

2 large garlic cloves, minced
1 large onion, coarsely chopped
1 large celery stalk, chopped
1 large green pepper, chopped
2 tablespoons cold pressed extra virgin olive oil (or more)
1 cup fresh mushrooms, sliced
1 medium eggplant, peeled and sliced 1/4-inch
1/2 teaspoon marjoram, dried
1/2 teaspoon thyme, dried
1 tablespoon oregano, dried
1 can tomatoes, diced (28 ounces)
2 cups mozzarella cheese, grated
salt and pepper to taste

*Eggplant should be young, firm, a deep purple and without surface blemishes or scars.

Sauté garlic, onion, celery and green pepper in hot oil in a skillet or wok for about 5 minutes. Add mushrooms and sauté 1 minute longer. Add eggplant slices to skillet, stirring well for an additional 5 minutes. Add seasonings and tomatoes. Cover and heat to simmering. Place in an oiled shallow casserole. Sprinkle cheese over eggplant and place, covered, in a preheated oven (350F.) for 20 minutes. Remove cover and bake an additional 10 minutes, until bubbly and golden.

....or.....

3-4 Italian eggplants
olive oil for frying
3/4 cup onions, diced
1/4 cup flat-leaf Italian parsley, minced
1/4 cup bread crumbs
1/4 cup Parmesan cheese
1 egg, beaten
1/2 teaspoon dried basil
1-2 cloves garlic, minced finely
salt and pepper to taste
olive oil for frying
Roast whole eggplant in 450 oven for 40 minutes or until skin collapses. Scoop out interior flesh and mash.

Sauté onions over very low heat until translucent and light golden. About five minutes before you declare the onions to be done, add the garlic to the sauté pan.

Combine all the ingredients. Fashion into 1-inch balls.

Fry in very hot olive oil until golden brown.

Serves 6.

damn, now i'm all hungry.