Eat Autumn Vegetables

As the air cools and autumn nears, we miss the heat and the zucchini, corn and tomatoes of summer, but in turn gain a variety of in-season fall fruits and vegetables. Many of these boast significant health benefits.

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Eggplant

The low-calorie eggplant is a good source of potassium and vitamins A and C. Its peel is also rich in dietary fiber. In technicality, eggplant is a fruit, botanically classified as a berry. It is used in cuisines from Japanese to Italian, Indian to Spanish, and it often stewed, roasted or fried. It's advisable to salt, rinse and drain sliced eggplant before cooking, to soften it and reduce the amount of oil it absorbs when cooked. Here are four recipes that maximize eggplant's health benefits.

1.     Caponata by Judith Finlayson

2.     Eggplant Caviar by Helen Nash

3.     Eggplant Salad Country-Style by Susanna Hoffman

4.     Pan-grilled Eggplant and Zucchini Salad by Victoria Blashford-Snell and Brigitte Hafner

Apples

As the proverb goes, an apple a day — can help increase bone density, lower cholesterol, manage diabetes, maintain a healthy digestive tract and even assist in preventing a variety of cancers! While apples are a year-round staple, the cool fall days bring delicious smells of cinnamon and apple desserts, as well as the refreshing crunch of apples fresh off the branch. Here are four healthy apple recipes that fit the bill!

1.     Chunky French Applesauce by Faye Levy

2.     Sugar-Free Apple Spread by Lou Seibert Pappas

3.     Creamy Morning Millet With Apples by Judith Finlayson

4.     Roasted Cauliflower With Apple and Dill by Jerry Traunfeld

Next: More about peppers and green beans. >>