We harvested our first eggplant, and I made a pasta dish out of it. I sauteed an onion, and added the finely diced eggplant until it gave up most of its liquid. Then came about five Roma tomatoes, peeled and chopped, as well as green olives, chopped capers, and some feta cheese. I was afraid it was going to be lackluster, but it was quite good.
The oysters were deep-fried, by the way.