The taste of this dish is good, but the texture leaves a little to be desired. A better way to cook the eggplant is to slice it in 2.5cm pieces, place the pieces on a paper towel, and lightly salt them. Leave them for at least a half hour (2 hours is ideal), then pat them dry. Cook them at about medium on the stove in some oil, stirring often, for about a half hour or until they lose most of their water and turn a darker colour. The texture and taste of the eggplant really comes out this way. The rest of the recipe was quite tasty.