In a pan over medium heat, add in your oil and then go in with the eggplant. Sauté until golden brown, then go in with your spices: the black paper, turmeric, curry powder and paprika.

And, in summer, we make a raw, shaved zucchini salad with a simple dressing. If you want to toss together your own vegetable salad, find these recipes and more through Food & Wine's guide.