Dr. Andrew Weil Makes Stir-Fried Eggplant

Andrew Weil, M.D., is a man who wears many hats: integrative health-care pioneer, author, skin-care guru, and now, restaurateur and cookbook writer.

Along with restaurateur Sam Fox and chef Michael Stebner, Dr. Weil opened the first True Food Kitchen, a restaurant serving fresh, healthful cuisine based on Weil's Anti-Inflammatory Diet, in Phoenix in 2008. The restaurant now has six locations, and its new cookbook, True Food: Seasonal, Sustainable, Simple, Pure ($30), is out this week.

The 125-plus recipes you'll find in the tome are precisely that: simple and sustainable. Of course, there are the obligatory salad and vegetable ideas, but we were excited to see a pasta section (which, Dr. Weil advises, is good for you if you buy high-quality noodles and refrain from overcooking them). A chapter on drinks, of both the nonalcoholic and boozy varieties, also eschews the healthy-cookbook norm.

Our Test Kitchen tried one of Dr. Weil's vegetarian sides, a speedy stir-fry of eggplant with honey, turmeric and low-sodium soy sauce (see the recipe). The recipe uses minimal oil, letting the meat of the eggplants absorb all the heat, sweetness and sourness of the sauce.

We'll tip our cap to this one.

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