Eggplant soaks up a lot of oil & liquid when cooking (more than its fair share I think) so I prefer to roast it whole, unskinned, in the oven then peel & use. When cool it goes mushy which makes it good for a dip ingredient or to add to other dishes & it keeps well in the fridge. Roasting brings out the flavour & a kind of sweetness which I like. Eggplant loves garlic, tomato, basil, spices, bacon, egg & beef mince - haven't tried it with fish or chicken yet.