Exceptionally good treatment of vegetables, perfect on their own with crusty bread or with pasta. Probably many more variations besides.
The pre-salting, leaving for an hour, then rinsing and squeezing out of the aubergine really brings the best out of a vegetable that I’m often indifferent to without the proper preparation, as is done here. It becomes a meaty component, and quite tasty.
Not a quick one though, despite what you may think. There are in fact several comparisons to be drawn with the preparation required for bibimbap, with the cutting and separate frying of the vegetables, then letting them dry on paper towel.
From Food of Italy, Claudia Roden – pg. 333