From Canal House Cooking: An Italian Summer, p. 14. You can read more about it on my post to Eating Dirt.
If you know me at all you have probably heard that I do not like eggplant. These are strong words, because with adequate salt, I really honestly do enjoy almost all food. But having nearly no taste of its own and the texture of either a stiff sponge or a gooey mess, depending on how it is cooked, eggplant does not win me over.