Book’s definitely worth getting if you like Middle Eastern food. I often prepare her “Gazan Salad” - very fresh and zingy. Good with lamb. I like the way she weaves a story about that part of the world in amongst the recipes.
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Many of the eggplant recipes from Ottolenghi are very good - the one from the cover of “Plenty” was outstanding
https://www.thekitchn.com/plenty-cookbook-club-eggplant-with-buttermilk-sauce-22987518
This was lovely. Best “new dish” I’ve cooked in ages. Khan’s recipe was slightly different from the one given by medgirl but the same in essence. Thought the zing from the pom molasses and sumac was great. I think it’s going to be a firm favourite in a meat free mezze.
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I just made eggplant kabayaki, which mimics unagi kabayaki/unagidon.
For two people, take a medium globe eggplant, cut the calyx off, and peel. Dunk it briefly in lightly salted and acidulated water, then nuke for 3-4 minutes. Cut the eggplant open as you might a roast for stuffing so that you have a single piece of eggplant that is about 3/4" thick. Dust with flour, and brown in about a tablespoon of oil mixed with about a teaspoon of sesame oil.
While the eggplant is browning, combine 1/2 C each of shoyu and mirin with 1/4 C of dashi and about 2 tablespoons of sugar. When the eggplant is lightly browned on both sides, pour the sauce over, and turn the eggplant with the cut side down to allow it to absorb maximum sauce. Allow the sauce to simmer for a couple of minutes, then flip the eggplant over and let simmer for about another minute. When the sauce has thickened slightly, remove the eggplant and serve on rice. Drizzle the remaining pan sauce over the eggplant.
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I was just going to post the David Lebovitz recipe which is a favorite. https://www.davidlebovitz.com/caponata-recipe-italian-sicilian-eggplant-salad/
Paula Wolfert also has a good recipe, I think in World of Food
But we had caponata all over western Sicily, and they were all good.
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Thx for this. I downloaded a similar recipe the other day and look forward to trying.
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I finally got some eggplant and realize that while I was not familiar with “eggplant caponata”, I have heard of caponata , and have once again jumbled caponata, ratatouille, piperade, peperonata, etc in my head. I am also confronted with the reality of my “family” does not prefer eggplant and zucchini.
Still, I’m going to try a few portions, but would like to better understand why the frying is essential.
Is it about the texture, flavor, or both?
Has anyone tried air frying?
ETA I have also found that some make “caponata” without eggplant, which may explain why the traditional recipe is referred to as eggplant caponata.
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Texture. It needs the oil for the proper texture. I have not air-fried it.
As for variations on it, we saw a lot of eggplant caponata with swordfish in Sicily, a very popular version I personally do not care for.
All I want in my caponata is eggplant, celery, raisins, onion, garlic, tomato paste/tomatoes, pignoli, and — to gild the lily just a bit, roasted chopped almonds on top.
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And flavour. Don’t anyone forget the flavour. Please.
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Okay, flavour. 
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Upthread, I mentioned the Mallorcan dish of tumbet and that my SiL cooks such things wonderfully. I didnt mention the oil. When she met Pedro (it was a holiday romance) and moved to the island, they lived with his parents at first. His father managed the family farm. There were all the things for which the area is famous - oranges, pigs and, of course, olives. There was an annual olive picking session that went on for days. When Guillem (the father) deemed the crop ripe enough, they’d lay a sheet under the tree, give it a good shake with some implement or other and the olives would fall off and be caught by the sheet. They’d then be gathered up and taken to the local co-operative’s press to be turned into oil. Some would be returned to the family for their needs for the year with the rest sold, almost all of it locally. It’s now a more formalised affair and the oil is sold under the label of “Fet a Soller” (made in Soller). The SiL brought me some back from the island this year as part of my birthday present
So, that’s rural Mallorca as far as it goes for olives. There’s also the annual pig slaughter. And then there was her pet lamb which she used to take for walks on a leash until "the day " came. And, more than once, I’ve told the story of the great rabbit debacle.
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I love eggplant and for all other dishes I roast slices in oven. I love David Lebovitz’ recipe, sub currants for the raisins.
The first time I made it, I followed the recipe, fried the eggplant cubes. Delish. Second time I roasted the cubes, not half as tasty. Would not repeat that.
Just make the recipe for yourself and enjoy. Lasts a long time in the fridge. Toast some sourdough slices and spread on top.
(I’m half Italian but my mother/relatives never made this, don’t know why not.)
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Did they come from the north of the country? That might explain it, as it’s originally a Sicilian dish. Of course, they may just have been aubergine averse 
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I don’t see anything about servings in the link from @JenKalb ; how much would you say the recipe makes?
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They made eggplant Parmesan. My mother’s parents came from Potenza, Basilicata. Her father came from Calabria. They made great sauce, meatballs etc but never fancy stuff like lasagna and cannelloni.
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I can’t remember, never enough … my friends love it. Do you have neighbors or friends you can share some with? I think this was a full recipe.
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Yeah, trust the aptly named user @Aubergine on this one. Yer gonna want leftovers. It’s good eats.
Eggplant is one of my favorite foods; fortunately, China prepares it well in a number of ways. (I say China because I ate eggplant with chilies and tomatoes almost everyday while living there)
Anyway, this grilled version is commonly found at night. IIRC, the barbecue jockey grills the heck out of it, to the point that the interior is entirely suave.
Thrown atop the inside is a heady mix of cumin, black pepper, garlic, green onions, and whatever else is around.
It pairs quite nicely with fried mantou, and ehem, toothpicks.
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Oh, man. That looks fantastic. I wonder if there are Chinese restaurants in Philly that serve this, or would you say it’s more of a street food / night market type of dish?
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