Ratatouille Romancers

• Eggplant pairs especially well with the other heat-loving plants of summer, as well as Mediterranean herbs and vegetables. This fusion of sunny flavors is celebrated in the French vegetable dish ratatouille, in which eggplant and other vegetables are sauteed separately, then stewed together. Eggplant's ratatouille partners include bell peppers of different hues, tomatoes, zucchini, fresh basil and parsley, and dried herbes de Provence. The colorful vegetable combination shows up in other dishes, such as Turkey's fancifully named "the priest fainted" dish and Italy's caponata, a chunky spread that combines tart vinegar and capers with raisins, nuts and chocolate.

Parmigiana Pals

• Vegetarians and carnivores alike delight in eggplant Parmigiana, a dish in which meaty eggplant stars in a dish similar to veal Parmigiana. Breadcrumbs, cheese and tomato sauce are the main components of this traditional Italian dish. Begin the multi-step casserole by baking or frying eggplant rounds that have been dredged in egg and breadcrumbs. The breaded eggplant rounds are then layered with tomato sauce, Parmesan cheese, mozzarella cheese and, occasionally, spinach or basil. The last layer comprises a breadcrumb-cheese topping, which bakes to a golden crispness in a hot oven.

Baba Ghanoush Buddies

• Middle Eastern staples anchor the savory roasted eggplant spread known as "baba ghanoush." The vegetable's main partner in "eggplant caviar," as it's sometimes called, is tahini, a sesame paste with a texture similar to peanut butter. Baba ghanoush also includes drizzles of olive oil and lemon juice, a handful of parsley, some chopped garlic and sprinkles of cumin and smoked paprika. All these ingredients are usually pureed together in a blender or food processor and served alongside pita bread for dipping.

Moussaka Mates

• Ground lamb or beef is eggplant's primary foil in moussaka, the hearty Greek casserole. Along with the meat, eggplant is partnered with spices not normally included in savory dishes, such as cinnamon, nutmeg and cloves. A creamy white sauce acts as the main binder in moussaka. Along with these unusual spices and the bechamel sauce, eggplant's more familiar companions -- tomatoes, zucchini and cheese -- are also included in the dish.