If you've got a gas hob, light a burner & prop it against it. Move it every 5 minutes until blistered, blackened on all sides.
Stick it in a plastic bag or a pot with a lid to cool - it'll kind of collapse in on itself.
Peel off the black bits, chop what's left & stir the tasty smoky flesh into a veg curry.
Mind you I'd do half a dozen of them at once - you won't get much off just one.
Alternatively, cut it into quite small cubes, fry in olive oil until brown & tender, & add to a pasta sauce.
Or stealth it into a slow cooker pasta sauce if you happen to have a glut of tomatoes! Add to the SC along with carrots, peppers, courgettes, onions & a ton of tomatoes, all chopped quite chunkily. Add garlic & maybe a sliced chilli, basil/oregano, & enough stock to just cover everything. Use the stock to rinse out any empty ketchup bottles into the SC & whack in some tomato puree.
Cook for 4-6 hours then attack it with a stick blender - you'll have a really useful veg laden tomato sauce for any recipe where you'd otherwise throw in tinned tomatoes or passata, or just to serve with pasta.
It's not exactly celebrating the poor aubergine to be fair at this point, but I often seem to have a few that need using up, & my dc aren't keen on them if they're recognisable.