Here's how DBGB makes eggplant a top seller: Coat it in a sweet-sour glaze.

"My grandmother cooked a lot of eggplant," says Ed Scarpone, chef at DBGB Kitchen and Bar, referring to his childhood in Connecticut. "Eggplant Parm all the time." Now that he's the one behind the stove, he still loves the vegetable but prefers to give it a treatment whose name in Italian -- agrodolce -- makes it sound fancier than it is. "It's just sweet and sour," he says.