Aki took the Japanese eggplants from our garden, sliced them and gave them a brief brine. Afterwards, she sauteed them in some olive oil and then poured a miso-basil marinade over them. They were delicious and I wanted to contribute. Since we keep guanciale from Boccalone frozen in the freezer for just such an occasion, I shaved a healthy pile on top of the warm eggplant. While this may not have been Aki's vision it was an amazing combination.