From "Secrets of the Mediterranean Diet

To use: Try baked or roasted eggplant stuffed with wild rice, or make eggplant parmesan.
To prepare caponata, a Sicilian relish served as an appetizer,
sauté chopped eggplant in olive oil with onions and garlic,
and combine with tomato sauce and roasted bell peppers.
To reduce the amount of oil that eggplant absorbs, salt the chopped eggplant and let it "sweat" for 30 to 60 minutes,
then rinse and dry before cooking.