I once had a roommate who decided to make stuffed eggplant. Instead of olive oil, or even just a plain cooking oil, she scooped out the flesh, and sauteed it in toasted sesame seed oil. It has been my experience that eggplant acts like a sponge, and boy did it that day. She used an entire bottle of sesame seed oil (2 cups or so). The end result was ghastly. All you could taste was the sesame seem oil, and at that level of concentration, it was more like crankcase oil.
A lot of expensive ingredients (well, for us, we were broke college students), and it was some kind of sludge scooped out of a diesel engine.