So while I often make Indian eggplant dishes with the large, more de facto eggplant that's always in the store, I was delighted to find the little round ones that many recipes actually call for. I thought about making this dish (kind of an eggplant-dal hybrid?) but ultimately settled on this one: Gingery Eggplants in Coconut Sauce. I followed the recipe to the letter, except I didn't add any salt because I used salted peanuts. WOW. This was absolutely fantastic. Add plenty of water to the sauce, and don't skimp on salt or sugar; they balance out the bitterness of some of the spices and the eggplant itself.
Gingery Eggplants in Coconut Sauce
(recipe at Holy Cow!)