This Season's First Eggplant

Early this year, out of desperation and the desire for fresh grown
eggplant, I thought I would try another variety. Lesson learned.
It proved that I couldn't do much better than the variety I had started
out with, which was Ikebana. The long and slender eggplant that
produced tasty fruits, through out the year.

Grilled and smothered in olive oil.

Only then to be dressed in a Marinara sauce to please the eye and palette.