I love eggplant, but it doesn't do too well in my garden unless we have a lot
of hot, dry days and nights. Unlikely in New England.
Here is one of my favorite recipes.
Chickpea Eggplant Ragout (I've been making this recipe since 1973)
2 medium eggplants, cut into 2 inch cubes
2-1/2 cups dried, cooked or canned chick peas (garbanzos)
3 onions, chopped
1/4 cup vegetable broth
3 cups stewed or canned tomatoes and liquid
1 tsp dried mint or 1 tb. fresh mint, minced
1 tsp salt or to taste
1/2 tsp dried basil or 1 tsp fresh basil, minced
1/2 tsp freshly ground black pepper
Cube eggplant. If using canned chickpeas, drain and rinse under cold wqter.
Heat broth and saute onions and cook until limp. Add all other ingredients.
cover, and simmer for 20-30 minutes. Remove cover and and continue cooking if
liquid has not all evaporated.