This is a luscious and decadent first course. Make ahead and reheat at 350 F if you wish.
I prefer to use the long Japanese eggplants in many dishes. They do not need to be salted beforehand, and they cook quickly. This dark, sensuous dish makes a sensational accompaniment for simply prepared fish or chicken. Sichuan peppercorns are a fragrant, flowery-tasting Asian spice available at Asian markets, but if you don't have them, just omit.
Carrots are so full of flavour right now that they need little to enhance them other than a drop of hot sauce. This soup should be very smooth.
This is a great recipe when cherry tomatoes are past their best. They recover their sweetness when roasted. The bitter kale and acidic anchovies are a perfect combination. If white anchovies cured with vinegar are not available, I soak regular ones in milk for 20 minutes. It reduces their saltiness.
A great vegetable combination, which all cooks together. Make ahead of time and reheat in an oven at 350 F for 15 minutes.