This is a late-summer harvest tossed with a hearty plateful of pasta and topped with lots of grated parmesan cheese. Vinegar and basil keep end-of-season produce tasting fresh and bright. One taste and you’ll be making this a lot earlier next year.

From summer through fall, my Mom’s arrival at our home is accompanied by food, harvested fresh from her garden and put up in her freezer. It always includes rich caponata, a classic Italian blend of eggplants and peppers, tomatoes, basil and capers. This dish captures those flavors in a quick, fresh, one-dish vegan homage to the end of summer.