| RATATOUILLE | French stew including onions aubergines and courgettes |
| ALLIUM | Plant genus including onions and garlic |
| TANGINESS | Spicy quality in North African stews, including last of cumin and a dash of saffron (9) |
| ARTICHOKE | Eat rich stews including fine vegetable (9) |
| MULCH | Spread ___ around thirsty crops such as beans and courgettes (5) |
| PUMPKIN | Fruit known as the king of the vegetable patch, related to squashes, cucumbers, watermelons and courgettes, versatile in cookery as it can be served in sweet, savoury or spicy dishes (7) |
| SQUASH | Edible gourd in the same family as marrows, melons, cucumbers and courgettes (6) |
| MOUSSAKA | Dish consisting of minced lamb, aubergines and tomatoes (8) |
| TUMBET | Mallorcan vegetable dish which includes aubergines and potatoes (6) |
| TOMATO | Berry of a plant whose genus Solanum, meaning "nightshade", includes aubergines and potatoes (6) |
| EGGS | Hens' shelly ova, whose oviform or ovate shapes are reflected in those of certain varieties of white aubergines and in architectural ovoli (4) |
| VERTICILLIUMWILT | A disease of over 300 species of eudicot plants such as cotton, tomatoes, potatoes, oilseed rape, aubergines and peppers |
| RICOTTA | Variety of soft white Italian cheese used in a number of recipes including sage gnocchi, cannelloni, spinach rotolo and griddled courgettes with mint (7) |
| BABAGANOUSH | Levantine spread of aubergine and sesame seeds |
| MOUSAKA | Middle Eastern dish of layered minced lamb, aubergine and potato (7) |
| AUBERGINEPARMIGIANA | Italian dish with aubergine and cheese (9,10) |
| GLUT | Surplus seasonal bounty of tomatoes, gooseberries, courgettes and the like (4) |
| TENDER | Plant out ___ veggies raised indoors, such as courgettes and sweetcorn (6) |
| CASSOULET | French stew made with meat and beans (9) |
| POTAUFEU | French stew of beef and vegetables (3-2-3) |
