I have been trying for months to imitate one of my favourite dishes from a small trattoria nearby my house that calls for caramelized eggplant, but I can't seem to get it right...The dish is penne pasta with tomato sauce, eggplant and mozzarella cheese. And it is to die for. The dish is simple but the eggplant is key. Their eggplant is very beautifully caramelized-- it isn't soggy, it isn't overly oily, it isn't burnt, and it isn't dry. It is just melt-in-your mouth perfectly caramelized and it works brilliantly in the dish. But, despite several different attempts I can't get that perfect caramelization. A number of things-- such as those noted above-- go wrong.
Any suggestions? I have read online adding brown sugar, or honey, but I haven't tried. Also, I can get a great caramelization on onions by cooking it slowly, yet I have heard that it is better to cook the eggplant at a high heat when looking to caramelize....Any help, suggestions, advice, etc would be much appreciated! The saga continues......