Ratatouille

Eggplant — cubed and sprinkled with salt
Zucchini — cubed and sprinkled with salt
Sweet Peppers — sliced
Sweet Onions — sliced
Tomatoes, chopped
5-6 Cloves of garlic, diced
Basil, coarsely chopped
Olive Oil
Salt and Pepper
Rice or pasta
Parmesean cheese 

Start by preparing the vegetables. 

Heat 1T of olive oil in a stock pot. Cook garlic for 1-2 minutes. Add tomatoes and basil to the pot. Bring to a boil, reduce heat and simmer the tomatoes. 

Meanwhile, heat 2T olive oil in a heavy skillet over medium heat. Add peppers and cook until just softened. Remove and set aside. If necessary, add more oil to the pan. Cook onions until just soft, set aside. 

Increase heat to high. Add 2 T oil to the pan. Cook zucchini until browned on all sides. Remove and set aside. Add another 2 T oil to the pan and cook eggplant until browned on all sides. Remove and set aside. 

Add all the cooked vegetables to the simmering tomatoes. Simmer until the dish is desired consistency. Up to one hour. Add salt and pepper to taste. Serve over rice or pasta with plenty of grated parmesan cheese. 

Baigan Achari

(Eggplant cooked in the pickling style) From an Indian cooking class Pete's mom took in England.) 

1/2 in. cube of fresh ginger
3 garlic cloves
1 oz. water
1 lb eggplant 

1 1/2 T. oil
1/2 t. whole fennel seed
1/4 t. whole onion seed
1/2 lb tomatoes, chopped
1 T. ground coriander
1/8 t. turmeric
Chili powder to taste (or fresh, hot peppers) 
1/2 t. salt
Oil for frying 

Blend ginger, garlic and 1 oz. water together to form a smooth paste.
Cut eggplant into long, thick slices. Deep fry the eggplant in hot oil until just browned. Remove to drain. 

Put 1 ! T. oil in heavy skillet over medium heat. Once hot, add fennel seed and onion seed and cook for just a few seconds. Add tomatoes, ginger/garlic mixture, coriander, turmeric, chili powder or hot peppers, and salt. Stir and cook until the mixture thickens to a paste.
Add cooked eggplant slices and stir gently. Cook over low heat, stirring very gently, until eggplant is cooked. Remove from pan to serve, leaving as much oil behind as possible.
Serve with roast lamb, or over leaves of lettuce as an appetizer. Great cold with meat or as a snack on chapati. 

Eggplant Curry

From Nourishing Traditions by Sally Fallon

2 medium-large eggplants, cut into 1” cubes
2 onions, chopped
1 t fenugreek seeds
1 T ground coriander 

1 T ground cumin
1 t ground turmeric 

1⁄4 t ground cayenne pepper
1 t freshly grated ginger
4 medium tomatoes, chopped
1⁄4 c fresh cilantro, chopped
1⁄2 c olive oil 

Sprinkle eggplant with 1 teaspoon salt and let stand for 1 hour. Rinse and pat dry. 

Cook eggplant in olive oil over high heat until browned but still firm. Set aside. Sautee onions with spices until onions are tender. Add remaining ingredients except fresh cilantro. Simmer for a few minutes. Add cooked eggplant, mix well, simmer for up to one hour. Serve over rice, garnished with chopped cilantro.

Sweet Potato, Eggplant and Spinach Madras Curry

1 large sweet potato, cut into 1 in. cubes
1 large eggplant, cut into 1 in. cubes
1/2 lb. of spinach, blanched, dried and chopped
1 heaped Tblsp cumin seeds
2 large cloves garlic, finely chopped
1 Tblsp Madras Sambar Powder (buy or make your own) or a good Masala mix / curry powder
1 tsp black mustard seeds
1 tsp sea salt
1/4 tsp turmeric powder
2 cup sunflower oil or ghee
2 Tblsp chopped Cilantro

serves 4-6

method
Heat oil or ghee in a heavy-based saucepan on low heat. When hot, add the mustard seeds and allow to pop. Add the garlic and cumin seeds, and stir fry until garlic turns a golden brown colour.

Add the sweet potato pieces and cook for 5 minutes until the sweet potato is half cooked. Stir occasionally. Mix in the eggplant cubes, spinach, sea salt, sambar powder and turmeric powder. Cook on medium heat until the sweet potato and eggplant is tender.

Remove dish from stove and stir in the coriander leaves.

Allow the dish to sit for 15 -30 minutes to develop the flavours, and serve with rice and/or naan.

Smoky Eggplant with a Bright Dressing

Good side dish to eat with cold, roast meats. From Tender by Nigel Slater

large eggplant
olive oil
parsley- good handful
mint- 6 sprigs
basil- handful
2 cloves garlic, crushed
1 tbsp. dijon mustard
2 tbsp. capers
6 tbsp. olive oil
2 tbsp. lemon juice

Slice eggplant lengthways into 5 or 6 pieces. Brush lightly with olive oil and sprinkle with salt, then set aside for 20-30 mins. Grill over low heat until soft and tender on both sides. 
To make the sauce: chop the herbs finely, then stir in the garlic, mustard and capers. Slowly pour in more olve oil, while beating with a fork. Stir in lemon juice and season with salt and pepper.

When eggplant is done, toss gently in saice and serve.