Cooking with eggplant: Part 1

While perusing some cookbooks from the library, I got inspired to make my own concoction of ingredients floating around my kitchen.  Here was my "kitchen sink" meal centered around roasted eggplant...

From my garden: basil, rosemary, pepper, tomatoes.
From the farmers market: eggplant, garlic, torpedo onion, cipolini onions.

I sliced the eggplant, soaked and cleaned the cipolinis, and concocted a dressing of EVOO, red wine vinegar, minced garlic, rosemary leaves.  Roast in oven around 400 degrees for ~30 min. (If you just want to roast the cipolini onions, check out this easy recipe.)
In a frying pan, I sauteed the thinly sliced torpedo onion and the chopped Anaheim pepper.  This is what happened after I sprinkled fresh basil on the stack:

YUM.  Yeah, I totally ate several stacks.