Love eggplant? Then I highly recommend you make Eggplant Fetteh from Syria Recipes From Home Cookbook. That's the latest cookbook featured in the Washington Green Grocer's Cookbook Club.
I made this recipe last week by roasting sliced eggplant in the oven and topping it with yogurt/lemon juice dressing (and adding sumac to it), pomegranate, broken pita chips, cilantro, and pistachios instead of pine nuts.
You really don't need the exact amounts: use as much of each ingredient as you like. Instead of mixing everything in a bowl, I made a big ass plated salad and consumed it in its entirety.
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