Another way I use the eggplant and tomatoes is cut the eggplant into pieces or chunks. Boil spaghetti or pasta and put it aside when it's done - in a colander or something. Then put some olive oil in the pot and fry some onions, garlic and if desired, peppers. Add the eggplant and fry a bit, then add plenty of fresh tomatoes, cut into pieces. Let this cook 15 or 20 minutes or so till the eggplant is softened. (If the eggplant skin is shiny and not blemished, I like to leave the peel on). Then add the pasta back in and mix it up. If you have fresh basil, cut that up and add some. Serve it sprinkled with parmesan cheese.