Bartolomeo Scappi

This is a recipe from Opera dell'arte del cucinare, the famous cookbook by Bartolomeo Scappi (c. 1500 – 1577). His book was translated in Dutch quite early: Koocboec oft familieren keukenboec, 1612, by Antonius Magirus).

The basic ingredients are eggplant, fresh herbs, olive oil and heavy spices like cinnamon and cloves. Peel the eggplants. Slice the eggplant and coat in flower. Drizzle a baking tray with plenty of olive oil and add a layer of eggplant. Sprinkle with fresh herbs, cinnamon (powdered), cloves (powdered), sugar and salt. Drizzle more oil. Add another layer of eggplant. Sprinkle more herbs (if you have, the top of fennel), a splash of vinegar and more oil. I also used some fennel seeds. Bake until soft. Be careful not to burn the herbs, the whole dish will taste bitter.