When I was in college, I had the life-changing experience of studying abroad in Spain. I lived with a Spanish host mother named Manuela, who was an excellent cook.
She prepares a mean paella (a very traditional Spanish rice dish), and her guisantes con jamón (peas with ham) quickly became one of my favorite dishes. She also introduced me to new foods that I (mistakenly) thought I didn't like, such as alcachofas (artichokes) and berenjena (eggplant).
Manuela deep fried her eggplant. She sliced it thinly, dipped it in olive oil, then flour, and then fried it. This is my all-time favorite way to eat eggplant. It just melts in your mouth. Divine.
I've tried making eggplant with less fat - sautéing it like zucchini. It just isn't the same.
Which brings me to the question of fat. We've explored carbohydrates and protein. The very popular fat-free craze of the mid-to-late 20th century did a great job of demonizing this essential nutrient, but it's now making a comeback. Hold onto your hats, folks; I'm about to tell you why.