Eggplant Caviar!
I got this out of the Chez Panisse Vegetables cookbook, it's definitely the best thing ever ever ever. The recipe in the book was for one large globe eggplant, but the eggplants at our co-op market are still a little shrimpy, so I've been using small-to-medium eggplants and halving the recipe. What works for me:

1 medium (smallish side) eggplant
1 shallot
1/2 clove of garlic
about 1/4 C chopped cilantro
olive oil
1-2 T balsamic vinegar (I use the full two tablespoons)
salt and pepper

Preheat oven to 375F. Peel and cube eggplant and toss with salt, pepper and olive oil (the book calls for a "generous amount" but I am still pretty conservative with it). Bake, well covered, for about 30 min., or until eggplant is easily mushed. Dice shallot and let it sit in the vinegar for 10 min. Mash garlic and mix it with the shallot and vinegar. Stir in eggplant, mashing it well with a fork, and let it cool. Stir in cilantro, and add salt, pepper, olive oil and vinegar to taste.

I serve on toast! The book suggest grilled bread, if you have a grill I guess and some bread to put on it. I keep thinking I'll make enough to save for later but I always end up eating it all at once.