Sometimes I wish I was fluent in another language. For example, take the humble eggplant. Who came up with that name, for heaven's sake? In French it is aubergine. Now there's a word. All soft consonants and vowels, romantic as all get-out. And our translation is "egg plant"?
Slice it up, salt it down to reduce bitterness, and cook it on a grill brushed with a little EVOO, and you have a little taste of the earth that nurtured it. Underused in American cooking, the eggplant may be staging a comeback thanks to a cartoon movie named after a dish made from it: ratatouille.