On Sunday, I finally confronted the eggplant I'd bought a whole week before. (Which were still good - yay for long-keeping veggies!) Thanks to my resourceful readers and Facebook friends, I had a ton of ideas for how to tackle the stuff, and decided to do a completely bastardized caponata and mix it with the remaining fresh fettuccine and, of course, to finish things off with a dollop of mascarpone.
I gently sauteed some white onion and a healthy amount of garlic, until the onion was translucent and the garlic golden. Then I added the diced eggplant (about 3/4 inch dice, peels and seeds included) and a touch of tomato paste. Once that had a chance to work, in went some halved cherry tomatoes, a bit of basil and a little sherry vinegar to deglaze the pan. Last, but certainly not least, I added a smattering of capers, which gave the finished dish a wonderful salty nuttiness.
No recipe here; I didn't really track ingredient proportions or timing, but I can tell you this: eggplant is a lot tastier and easier than I remembered. It will definitely be on my shopping list this weekend.