I have some eggplant I didn't use before I went on vacation. Now that I've returned I was going to toss it but I hate wasting food unnecessarily. I'm lucky in that grocers around here have beautiful eggplant, taught and unblemished skin, year round, which hasn't always been the case. I guess it's due to better transportation or genetic engineering. I used to salt and drain eggplant but I haven't done that in years because I find it unnecessary if you have super fresh product. I'd hate to make a dish and have it ruined (bitterness) by this older eggplant. Other than salting and draining can I brine it is salted ice water or some other technique? I was thinking of using it in a sauce like Pasta ala Norma. Thanks!