I'm sure I've had eggplant cubed or mashed up in some Italian dish, but I was really interested in frying up some eggplant as described in Meyers's "Eggplant à la Basquaise." So today, I sliced and dried salted eggplant disks for a few hours, then browned them in olive oil. Lightly browned onions, mashed garlic and sliced tomatoes comprise the sauce, seasoned with fresh basil and thyme. I omitted the anchovy portions. The Basque kiss: Manchego cheese and white pepper. Délicieuse!