Eggplant is one of those vegetables that either you like or you don't. I happen to like eggplant. Of course, I haven't met a vegetable I didn't like. Why not fry up some sausage patties to go with it?

TOMATO-EGGPLANT SKILLET
About 6 tablespoons vegetable oil, divided
1 small (3/4 pound) eggplant, cubed
1/2 teaspoon salt
1 large onion, sliced thin (1 cup)
2 large cloves garlic, crushed
2 cans, 16 ounces each, diced tomatoes with juice
1 teaspoon basil
1/4 each of black pepper and sugar

Sprinkle salt over diced eggplant and set aside for a few minutes. Drain. In large heavy skillet, heat 4 teaspoons oil. Add diced eggplant and fry until brown and almost tender, adding more oil if necessary and stirring occasionally. Remove and set aside. In same skillet, heat remaining 2 tablespoons oil. Sauté onion and garlic until tender but not brown, stirring occasionally. Add eggplant, tomatoes and seasoning. Bring to a boil. Cover, then simmer 30 to 45 minutes or until flavours are well blended, stirring occasionally. If too thick, add a little water. Serves 4.