Last summer, I bought a pile of bitter eggplant at the farmers market. I’d never heard of it, but the green, red, yellow, and orange wrinkled spheres drew me in. The farmer, an immigrant from the Laotian mountains, and the advice she gave me sealed the deal.
She recommended two bitter eggplants for a large kettle of water, sliced in half and simmered with pork. And dill leaf, she added.
