It’s that time of year: time to shake out the sweaters, shine the apples, and celebrate fall. I’d be more than willing to, except the weather in California is anything but fall-like and the gardens here are still brimming with late-summer produce. Add to that the fact I just scored a load of eggplant from some very generous friends with some very green thumbs and, well, I’ve been cooking with eggplant like it’s the height of the summer – this eggplant pasta showcases some of my favorite flavors of the season. But the great thing about eggplant is it has a long growing season that lasts into October (at least around these parts), so I figure it’s fair game to cook with. At least until I see a leaf change color or feel the need to pull out a scarf.