I was so excited last fall when I finally found a way to freeze eggplant that resulted in a product worth eating. It has been especially good on pizza - like this one.
1 14-inch pizza crust
1 cup roasted eggplant puree (thaw in warm water if frozen)
1/4 arugula, chopped
2-3 oz. crumbled feta
1-2 Tbsp pine nuts
Salt and pepper
2 oz. shredded or cubed mozzarella
Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.
Spread the eggplant over the pizza crust, then top with arugula. Sprinkle with feta, pine nuts, salt and pepper, and mozzarella. Bake for 15-18 minutes, until crust is done and cheese is beginning to brown.