Over the weekend Salon ran an interesting recipe for eggplant-based pasta sauce, written by a former eggplant hater. Admittedly, eggplant is a tricky vegetable. Properly prepared, it has a wonderful smoky silkiness. Badly prepared, it's bitter, spongy, and mushy. And, let's face it, no matter how well you cook it, the color is not terribly appetizing. How a vegetable that is so beautiful on the outside can end up such a hideous gray-brown in the pot is one of the mysteries of cooking.
This recipe, however, sounds delicious, and we can't wait to try it.