Disclaimer: This post was originally posted by Full Member, pepperhead212. This user is located in Woodbury, NJ Zone 6b. This was originally posted on February 15, 2015.
Linda,
Most of my eggplants go into Asian dishes, though I cook a lot in ratatouille, and other tomato dishes, as well. A favorite dish of mine is a Szechwan eggplant dish, and I also make a lot of Thai curries with them. The dried ones I have put in several Indian curries; letting them simmer about a half hour, along with the dal, and maybe some potatoes, softens them completely, and thickens the dish.