Eggplant Frittata

In Andalusia, tortillas are often served as tapas. This tortilla de berenjenas, or eggplant frittata, not only is popular and common in Seville but also has a long history; it appeared in a thirteenth-century Arab-Andalusi cookbook by Ibn Razīn al-Tujībī. This tortilla is best cut into wedges, drizzled with the sauce, and eaten relatively soon after it has reached room temperature.