The marriage of grilled eggplant and spicy puttanesca sauce here create a meatless combo packed with flavor and light enough for a mild evening. The lively, garlicky tomato sauce is flavored with crushed red pepper, capers, red wine, and anchovies (if you’re serving vegetarians, omit them). Simmer the sauce while the grill heats up, then sear lengthwise slices of eggplant quickly over high heat, using a weight to keep them flat if you have one. Top each steak with an ample sauce, and serve with a delicate pasta, livened with a healthy handful of fresh herbs.

The next day, brush the exterior sides of dense, chewy ciabatta rolls (or cut a whole loaf into quarters) with oil. Layer the eggplant, sauce, mozzarella, and fresh basil inside. In a heavy skillet, preferably cast iron, cook these panini over low heat with a weight on top. Pour a glass of wine, watch the sunset, and try to catch a glimpse of the season’s first fireflies.

Shopping list

(For grilled eggplant, eggplant sandwiches)

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1 cup freshly grated
Parmesan

8 ounces fresh mozzarella

4 large eggplant

1 medium onion

2 cloves garlic

4 sprigs fresh basil

2 sprigs fresh oregano

Salt and black pepper

½ cup olive oil

2 fillets anchovy

1 teaspoon crushed red
pepper

¼ cup red wine

1 tablespoon capers

½ cup pitted Kalamata olives

1 can (28 ounces) diced
tomatoes

4 ciabatta rolls or 1 chewy
Italian loaf