Inventing with Melanzane

Melanzane sounds more appealing than eggplant.  Except for the multi-talented tomato, really a fruit, this may be the most versatile vegetable.  It likes to be grilled, roasted, stuffed (see my recipe called Imam Fainted in Every Day in Tuscany), included in ratatouille, and made into spreads.

We were in North Carolina for most of August and just before leaving, we had a last-of-the-summer family dinner.  Italians love the involtini concept—something filled and rolled.  I experimented with...