eggplants, 16th C Italian style

That's what we had for dinner tonight. A few nights ago I watched a BBC programme on a 16th C Italian cook and his cookbook (I wrote the name down, but can't find the sheep of paper on which I did so). The presenter was a chef and throughout charting the course of the cook's life, he prepared some of the recipes. One looked extra good, so I tried it for dinner today: Pomi sdegnosi ('Disdainful apples'). The result smelled absolutely fabulous while we were cooking; the final result confirmed my suspicions that I need to have used about twice as much of all of the herbs and spices (except the garlic; we only used two eggplants instead of six, but used all six cloves of garlic. Mmm!), and less flour. I also found it a mushy; I can think of at least three ways that this could be remedied: (1) Stick it under the broiler for awhile (unfortunately, we don't have a broiler). (2) Leave it in a cool (160 C) oven for an hour or two. (3) Reheat the leftovers by frying in a bit of oil. (We'll be trying (3); we only ate about half of it). Still, very tasty, relatively quick to prepare, and basically one eggplant and a handful of fresh herbs fed two people comfortable. That's one cheap meal.