To answer Lisa's question, I have two ways that I cook eggplant:
1) Oven -- Pierce the eggplant several times with a fork, coat in olive oil and place in the oven at 450 degrees for 45 minutes. Let the eggplant cool. Then, slice it in half and use a fork to comb the eggplant out. It will be soft and stringy.
2) Stovetop -- Keeping in mind that eggplant takes longer to cook than other vegetables, I add it first. I cut it into small pieces and sautee in oil, wine, marinade, or pasta sauce for about 15-20 minutes.