I started by chopping my eggplant into small chunks and covering the pieces up with salt in a colander. This sucks the water our of them, I guess, and then the water drains away. I let them sit this way for a couple of hours and then rinsed them off and patted them dry again.
Next, brown the eggplant in olive oil, and, once totally browned, remove it from the heat. Add in chopped green or red pepper, yellow onion and garlic and cook until softened. Put the eggplant back in along with chopped tomatoes and cook for about 20 minutes. Add salt and pepper and serve, either hot from the pan or at room temperature later.
The textures of this were definitely not ideal, but it was better than I thought it was going to be. I'll probably finish the leftovers, though its not like I'm looking forward to them.
eggplant -- $1.24
green pepper -- $.81
tomato -- $.92
yellow onion -- $.29
Total Cost of Eggplant in a Sauce of Peppers and Tomatoes: $3.26
($1.09 per serving)