Depending on their size, I’ll just cut it up and sautee in olive oil, salt and pepper, etc. Just like one might do with zucchini or onions. Maybe some granulated garlic and red pepper flakes.
I usually do it with the smaller Asian varieties.
Get a ratatouille recipe off the net and add the egg plant. My wife even puts them diced into the pasta tomato sauce (Or Gravy for you non NY’ers.). We buy them all the time, especially the pinkish Italian ones which she fries as described above. They are great in sandwiches with some tomato sauce (Gravy to some) and Italian bread.