Thai makeua oop, rataouille, baba ganouj and grilled haloumi 'sandwiches' all use this interesting fruit and varieties can be found in cuisine from Japan, across Southeast Asia, the Middle East, Europe and North America. Most Italian cooks have a large regional reppetoire of ways to prepare and preserve it, especially in the south. Historically, it has enjoyed a reputation as an aphrodisiac, thought to invoke insanity and is also a bit of a chameleon. It is available in many shapes, sizes and colours, ranging from white, yellow and all shades of purple. Flavours vary too but generally can taste quite bitter when raw. After cooking, it is delicious, (and not at all evil).
zucchini, capsicums, mushrooms or a mixture. Serve warmish or at room temperature and allow to infuse with dressing to suit (the longer it sets the more oil is absorbed by the eggplant). Mangia!>a