A friend of mine had a surplus of Japanese eggplant and offered me half a dozen (thanks, Harry!). I took 3, which I thought would be plenty for me, and decided to make a saute for dinner the other night. Right now, I wish I had some more (maybe I should have taken those other 3). Japanese eggplant, when sauteed to perfection, has a luscious quality in taste and texture that makes me think of cotton candy: it's light, sweet, and melts in your mouth. Served with basmati rice, this was another quick and easy dinner that left me satisfied.