Last weekend I visited my parents and had a wonderful pizza made by my mom. It was a simple pizza, but in between the pools of gooey mozzarella and garden tomatoes were large cubes of eggplant. And not small slices, but die-sized, 3/4" inch chunks of eggplant. Normally when I make a pizza I top it with everything sliced thinly. Sliced mozzarella, thin slices of tomato, nearly transparent rounds of pepperoni or salami. But these large hunks of eggplant gave the pizza a hearty, toothsome bite.