I looked for eggplant recipes and noted only one

This one comes from the middle east, although I learned it from a Vietnamese:

Peel and slice the eggplant thin, and sprinkle with salt. (Don't throw away the skins -- chop them fine and stir into something else.) Layer slices in a covered container and refrigerate for two or three days, draining off the liquid once or twice per day. (This liquid can also be used, if you add it to a soup or the like that can use a bit more salt. "Waste not, want not!") Now cut up some onions, and puree the onions and the eggplant in a blender. If you don't have a blender, just chop it up as fine as you can. If the mixture is soggy, let it rest in a strainer until it is a suitable texture. Add spices if you wish, and use as a spread for bread. Delicious, and a great alternative to using luncheon meats loaded with preservatives.

This one is of Anglo-Indian inspiration:

Score the skin of the eggplant, and then cube. According to availability and your preference, you may also include diced onion, bell or other pepper, mushrooms, left-over cooked vegetables, canned or fresh tomato, coarsely chopped fresh herbs. If you and sprinkle with grated mozzarella and serve it with rice, you can call it moussaka. (Pronounce it "moose-A-KA"; if saying it fast turns the s into a z, that's just right)

In a frying pan, using the oil of your choice, brown stew beef. This improves the flavor considerably; browning meats and vegetables caramelizes the natural sugars, and that's yummy flavor not to be missed. The next step depends on the way you want to finish cooking.

If you skillet is large enough and has a lid, you can finish cooking right there; just add in the onion, pepper, and whatever else can stand a little cooking, brown a little more, cover and cook until the beef is done to your taste. After a little, stir in the tomatoes and any cooked left-over vegetables you like, plus spices, herbs, and a little liquid. Cover and cook long enough for the flavors to marry and for everything to reach serving temperature.

Or, you can remove the browned beef to a deep covered pot for stove-top or oven finish, or you can do it in a crock pot. In this case, now brown the other vegetables. You could include carrots or other hard vegetables, if you make sure you cook them until they just start to turn tender. As each additional ingredient is browned, add this to the main cooking vessel. After all the browning, add to the frying pan a little broth, wine, or water as you prefer, and gently scrape up the tasty brown flavor bits. Add this also to the main cooking vessel, along with any soft vegetables (tomatoes, cooked left-overs). Stir in the spices and herbs you like. Cover, and cook.

I know it's done when it smells done. Serve with rice, or potatoes, or cooked noodles, or with slices or dices of bread.

Other ways to use eggplant: score skins, dice, and stir into any hot soup, stew, sauce, or gravy; it will need 5 to 10 minutes of cooking time in the hot food. It is very nice included in either tomato-y or creamy spaghetti sauce.

Rose B, mother of three, in NC