Got the recipe from The Chew -- Mario Batali Calzones with eggplant and zucchini. (Two separate recipes - the eggplant is stuffed with an eggplant caponata filling, the zucchini sit with some salt to pull water out and is mixed with a ricotta mixture) I needed a good eggplant recipe, because one of my plants makes prolific chocolate brown eggplant about 3-4" long and about 2" in diameter - but 7-8 ripen at a time. And lets face it everyone can use another yummy zucchini recipe! Served up with a tossed balcony garden salad and some tomato/basil sauce to dip in. Came out really good - have leftovers in the freezer.