An end of summer stew: aubergines & chickpeas
when one is in transition just like the seasons are...
We are in a transition period between seasons. Summer is giving way to fall, but that is only on the printed calendar. The temperatures are still summer-high, and the produce at the farmers’ market still reflects summer, with just a few hints of fall like figs and grapes. Though red peppers are a sure sign that fall is on its way, there are still tomatoes, which I think are at their tastiest right now; courgettes, starting to resemble gourds, are becoming less desirable; aubergines are very much around and still good.
Yet, with the arrival of September, the feeling is undeniably autumnal. What I crave now is different from last month. It’s not just the produce; the type of cooking and the meals I’m putting on the table aren’t as light as they were in summer. Now I want a bit more spice, more stews, and one-pot wonders. No more “zeytinyağlı” and not quite ready for soups either—I'm in a transition, just like the seasons.
When I spotted some plump aubergines at the market, I realised these might be the final days for them before autumn properly sets in, I asked myself, why not one more round of aubergines? If it were earlier in the summer, I would have craved salads, grilled, or roasted, but now I just wished for an end-of-summer stew. Something to dip my bread in.