erm, if you want simple simple, you can chop it up and roast it with chopped courgette, red onion, peppers, cheery tomatoes for example, then use the roasted veg as an accompaniment for meat or fish, or as the basis for a yummy pasta sauce with some tinned tomatoes and garlic.
I'm not sure I've ever had aubergine on its own before. I am a huge fan however.
What about oven roasted veg. Get your aubergine, some courgette, onion, garlic, peppers and tomatoes (pick and choose if you don't like any of these). Cut all the veg up into chunks (about 2cm if you need to know the size). Heat the oven to 180C, put all the veg on a baking tray, drizzle with olive oil and add salt if you want. Shove in oven for about 25-30 minutes, turning it all around a couple of times.
This is nice on its own, as an accompaniment to meat, with pasta or couscous...
Roast it? Cut into large cubes (skin on) and stick in a roasting tin with mushrooms, courgettes, peppers, whatever takes your fancy. Drizzle over olive oil. Roast for about 40 mins in hot oven. Nice with roast chicken, salmon, lamb.
Or - stuff it. Cut it in half lengthwise, then cut out some of the flesh and chop it. You need to leave anbout 1cm of the flesh around the sides so it is like a little boat, IYSWIM? Then saute the flesh you have removed with olive oil, garlic, chopped onion, add in a tin of chopped tomatoes, season, maybe add some oregano or basil if you have it. Let it simmer for about 30 mins so you have a nice chunky tomato/aubergine sauce. Put it back into the aubergine skins. Put some mozarella cheese on top, and put the whole thing back in a hot oven for about 30 mins until the cheese is nice and brown and melted. Nice with salad/crusty bread.
Or - aubergine parmigiana. Slice it into thick slices and fry each slice in olive oil until a little bit soft and lightly browned. You will need to do this in batches in a frying pan until the whole aubergine is done. Open a jar of good quality tomato and basil sauce (I like the seeds of change one). Layer the cooked aubergine slices with the sauce. Finish with a good layer of mozarella cheese and bake for about 40 mins. Lovely with ciabatta bread.
Ratatouille is fairly basic. I like roast chicken with mediterranean veg, stick the chicken in with a few small pots after about 45 mins (half way through add peppers, courgette garlic, aubergene sliced into cubes, and fennel or celery.
how about stuffing it? cut the top off and keep, scoop out as much inside as you can and mix with mince or whatever you fancy, spoon back in, replace top by using cocktail sticks and slowly roast. the other way is to slice in half top to bottom, and scopp out and mix then stick together again using butchers string (which you can do to a marrow too, stuffed roasted marrow is fantastic!!)