I was really pleased with how the eggplant tasted in a batch of roast vegetables I made last weekend - but that's time-consuming. So I tried to get the same carmelized effect with eggplant in a pan. Not as good, but good!
1-2 T olive oil
1/2 t crushed garlic
1/2 t Adobo-sin-pimiento (or some other seasoned salt)
1/2 t smoked sweet paprika
could add rosemary, onion, diced dried tomatoes
5 small eggplant, peeled and sliced
Mix the oil & seasonings in a bowl. Peel and slice eggplant and toss thoroughly in the oil to coat. Heat frying pan to medium-hot. Spread eggplant on pan to sear on both sides. Don't stir more than you can help it - the idea is to carmelize the vegetables. Cook thoroughly, but don't let it burn.