I am a big fan of Yotam Ottolenghi and all of his awesome cookbooks, but my favorite is “Plenty More,” published in 2014. When I first read it, I noticed an eggplant dish with a black garlic sauce. I had not heard of black garlic and I was curious, but then I made his recipe and I was amazed. It produced a rich, sweet dish. So very different. It’s good in risotto, with potatoes, and also in pasta. It’s good with all kinds of vegetables and proteins as…