Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube. This particular recipe is from Romania, Toolie's country of ancestry (I believe). I've reduced the starting point for the amount of oil (was 1/2 cup), but you can add that amount if you think it's necessary (as you know eggplants are very absorbent). I think the black olives and dill made this dish. I tried this tonight and was very pleased with the taste. Like Bluemoon said, it's not quite a ratatouille but tastes great! Four servings are very filling, so I've changed to 4-6. Be careful with additional salt.