I love the sikil pak at Comal. I've made Diana Kennedy's recipe for it before, but the addition of the eggplant at Comal is great. Does anyone have any clues on how it is made? Roasted eggplant, for sure, but are there tomatoes too? Kennedy calls for cilantro and chives, I'm pretty sure they used cilantro but I'm not sure about chives or any different herbs.