I was going to suggest an eggplant sauce, but was too lazy/busy to post the recipe. Mine is similar to SRS's. If you add greeen/red and squash (yellow or zucchini) you basically have ratatouille. I make lots of it when all the vegetables are fresh in summer, right out of the garden, and freeze the sauce in zip lock bags. Can be eaten over pasta, or rice, or just scooped up with pita bread. Or add chick peas for protein and serve it as a stew. It's delicious!