The first ingredient is a white eggplant. I have uploaded two photos, so that you can see the color, shape, and size. If anyone knows the name of this eggplant, and also where I might find it, I would be so appreciative. (Right now I am experimenting with a more egg-shaped, white and purple eggplant my sister found at Whole Foods.)
Secondly, I need specific beans for the ragu. These beans are grown in Dalat, and I'm sure they are probably common here in the U.S. Does anyone recognize the beans in the photos below? If so, please send along their English names. I promise to keep you on file for a complimentary cookbook in the spring of 2007!
My thanks in advance to anyone who can help me out with these ingredients.