I love aubergine cooked well, in italy I woudl never hesitate in ordering it, and I love it as someone else described, smoked, until it is soft and delicious. However, I cook a poor aubergine. I've tried it a variety of ways, and none are ever as good as in restaurants, so I tend to save it for restaurants. The closest I get to good is when I use a griddle pan, good olive oil, and salt. Even then, it is just ok.