One glorious fall day last year, we visited the winemaker Vangelis Gerovassiliou in Epanomi, near the city of Thessaloniki. His mother, kyria (Mrs.) Marianthi, made this delicious local specialty for us. "Food needs olive oil," she said matter-of-factly when I remarked on the copious amount of olive oil in the dish. She also explained that she bakes the dish, rather than cooking it on the stovetop, to prevent the eggplant from disintegrating. Contrary to my own inclination, she also boils the octopus.
Click here to see My Big Fat Greek Easter.