Mush? Slime? How long was she cooking them for, for god’s sake?
Saucepan. Lots of boiling salty water. Cut an X in the bottom so they cook more evenly, then drop them in for just 2-3 minutes until barely tender. They’re amazing, and they actually taste like themselves.
By all means complain about overcooked vegetables, but you don’t need to fry everything in bacon fat to make it taste good.
Eggplant. I tried cooking it until just tender, like zucchini - and it was nasty as hell; I never got it and never wanted to.
Then I encountered some actually properly cooked stuff in a pasta dish when eating out and ohmygod.