I was just talking to my mom about an eggplant/tomato/spinach/feta dish I
make. She said "sounds good. Eggplant is too much work". I asked her what
she meant and it seems that she thinks that one MUST salt/drain eggplant to
remove "bitterness". Not my experience. I don't even peel eggplant if it
isn't waxed (like peppers and cucs are waxed).

Do you salt/drain eggplant? Always? Sometimes (and if so, what are the
criteria for salting?)? Never?

TammyM