My experience with eggplant was sliced and fried. I never liked it, but I was a bratty eight year old when I had it, so I guess I’ll have to revisit the recipe later. But since I didn’t have it at the moment I went through my books and see what I could do with it. I was about to make a caponata when I found the recipe for Ratatouille, and realized I had all the ingredients for it from my CSA, so I did not spend a dime cooking it!
LOTS OF oil.
In a hot pan (for size convenience I used my wok) you put a lo of olive oil, but be careful it does not start smoking. First the onions, fried for a couple minutes. Then the eggplant, well cooked (like three or four minutes). Tomatoes, which should have had a pinch of sugar or stevia in order to remove some of their acidity, cooked through. Last but not least, zucchini, peppers and garlic.
You cook it on a large fire for a couple minutes, until everything is just starting to get mushy, then you lower the fire and let it cook for an hour. Salt and pepper and thyme for taste. Make sure to taste it, otherwise you’ll have a bunch of vegetables and no flavor.