How about a tart for dinner? A typical French tomato tart but with my own twist: a rough puree of prosciutto, olive oil and garlic goes over puff pastry. Then a layer of green zebra tomato slices and Japanese eggplant slices. A few sprinkles of olive oil, fresh thyme and a little Parmesan cheese. Into a hot oven. While it is cooling on a rack add a little fresh basil. Life is grand. Where's the wine?