I’m sure you have heard a plethora of “wives tales” for ways to give labor a jump-start...at least if you or someone you know was pregnant and ready. I was very lucky to have had a smooth pregnancy. I had my share of uncomfortable positions (like driving long distances) and moments (heart burn), but did not feel ready to burst nor feel I could not last another day. However, I was gearing everything towards my due date: March 7^th. My midwives group, who I will continue to rave about, gave me a few tips as I approached the last few weeks of my pregnancy, particularly the benefits of red raspberry combination and primrose oil capsules to “ripen” the cervix. (Excuse my terminology but don’t know how else to put it.) It was also mentioned half jokingly that not only can eating fresh pineapple and mango have been known by some to move things along, but also a meal of eggplant parmesan. Note to self.

Mentally, I really was aiming for my due date, which fell on a Saturday. My husband had a very hectic week at work, and I knew if he was able to accomplish what he needed to get out of the way, he could relax and enjoy each moment at home. I also knew it would be a lot easier for my immediate family to visit from out of state if we had the baby on the weekend. I did not agonize over the date, it just lingered on my mind as that’s when the baby was suppose to come. I caught a flu bug from school the week before and was glad the labor did not occur then because it would take everything in me to muster up enough energy and stamina to give birth naturally, as was our plan.

The Thursday before my due date, I picked up the ingredients to make eggplant parmesan and give this wives’ tale a shot. We had it for dinner on March 5^th. I woke up March 6^th feeling different. I ate the leftovers for lunch, and by 5 pm was having what I assumed to be light contractions. I picked up take out salads from Friendly’s (I know terrible!) because wasn’t up to cooking as the contractions continued to progress through the early evening. My husband I decided to call it an early night, so we would have some sleep in us before the unexpected took over. To save my labor story for another blog session and keep the focus of the topic at hand, I did not sleep that night. In the early morning, with bags packed, we headed to the hospital where we met our midwife. After a long, first time labor, our healthy Abigail was born 2:44 pm on her due date!! I told the nurses...it must have been the eggplant.

It could have been coincidence or mind over matter, but I did not have any signs of contractions before the specialty dinner. I’m now a believer and have told friends I will be happy to prepare it for them when/if ever they have the need.

You can find the recipe I threw together for my eggplant on my What’s Cooking journal page.

Need more convincing? Check out where this “tradition” seemed to stem from: http://www.scalinis.com/eggplant_parmigiana_babies.htm

( Abigail at one day old pictured above.)