Do I need to worry about differences in produce in foreign recipes?
tl;dr: Yes, there are significant differences ... but use them as guidelines, don't just blindly follow recipes.  (Jacques Pépin agrees)

Part of the size issue that Jefromi mentioned is not only growing conditions (hotter/dryer/morning sun/in a greenhouse/etc), but there are typically different varietals of things.

Eggplant is one of the most significant -- In the US, we have in some shops 'japanese' or 'chinese' eggplant, which is a long slender thing ... but the typical US eggplant is the 'globe eggplant', a bulbous dark purple variety.  Indian eggplants tend to be smaller in size, firmer, more egg-shaped, and are much more difficult to find in the US unless you're growing your own.

For cucumbers, the ones we used to have in the shops were about 8 inches (20cm) long, thick skinned with rather significant seeds.  These days, I mostly find the 'English' cucumbers that are longer (over 12"/30 cm), skinnier, with thin skin and smaller seeds.  But some shops will also carry 'Persian' cucumbers, which are much smaller (under 6"/15cm).  Where and when the recipe was written will greatly affect what is meant if they don't qualify the cucumber.

There's also significant variation in hot peppers.  In your area, 'crushed red pepper' might be Allepo pepper, which is much fruitier than the variety used in the US.  (I'm not even sure what variety it is -- it might be cayenne)

We also have things like 'oregano'.  Mediteranian oregano (origanum vulgare) is a member of the mint family, while Mexican oregano (lippia graveolens) is in the verbena family.

Although flat leaf parsley is often the only 'parsley' in US shops these days, for years curly parsley was unqualified (just 'parsley'), while flat leaf was called 'chinese parsley'

Apples are another item with significant regional differences -- in part because they're typically bred for thrive in a specific growing condition, so many American varieties aren't available in Europe and visa-versa.  When I lived in the Netherlands 30 years ago, the typical apples in the shops were tart green apples, similar to the Granny Smith in the US.

Carrots have also changed rather significantly in the US.  'Baby carrots' were originally a way to sell broken carrots that would otherwise go to animal fodder, but as they could sell for a higher price, many farmers started growing more slender varieties where the majority of the carrot could be turned into the pre-processed "baby carrots".  In my area, the only places that I know to get decent sized carrots (as large as the old 'winter carrots') are in international grocery stores or Restaurant Depot (if I need 50lbs).

... I'm sure that I could go on, but unless you're baking, you can taste as you go and adjust however you like.  If you've never tried the dish you're trying to make, it just looked interesting, you can always use it as guidelines ... if you think it looks dry as you had smaller tomatoes, go ahead and add some more.  If you've had the dish before, you have more of a target of what you're aiming for ... but that still doesn't mean that you have to strictly stick to a recipe.