thanks Skinwalker!
Other more experienced cooks might know better, but I liked eggplant best when it's roasted like in the below recipe. I leave it in until the veggies get a bit crispy (most of the eggplant will still be soft but the skin gets slightly crisp). But I've read (haven't tried it yet) that deep frying it is the only way to get it really crispy.
Roasted Veggies
3 medium eggplants, (the long thin asian ones), don't peel them, just chop into 1 inch pieces
1 red bell pepper, chop into 1 inch
1 red or yellow onion, chop likewise
1-2 carrots, peel and chop
2 garlic cloves, minced
4 garlic cloves left whole, leave the skin on, they'll roast like that and get sweet
2 tabpsn olive oil
1/2 teas cayenne
1 teas kosher salt
1/2 teas black pepper
Toss veggies with other ingredients, spread onto a baking sheet, roast for 45 min at 400 degrees, toss once in between.