I sauteed onions, garlic, eggplant, and lamb and then cooked them covered in white wine (Barefoot Sauvignon blanc), lemon juice, tomato sauce, oregano, salt, pepper, a few peas for color, and a dash of curry powder (to offset the bitterness of the eggplant -- you can't taste it.) It's delicious with the little red potatoes and I'm sure it would also work well with rice.
If you're cooking eggplant for something like this, be sure to peel it, cube it, salt it liberally, and let it drain for about a half hour in a colander, then rinse off the salt and dry it in a dish towel. This USUALLY gets rid of the bitterness. If there's just a little bitterness left, you can add a touch of curry or brown sugar, but if there's too much then you just have to throw away the damn eggplant and buy another. Our grocery stores have had a run of bad eggplants, so we were really happy when this one (grown by a local farmer) turned out perfect.