I've been getting creative trying to find things to do with the super-cheap farmer's market eggplant and made this tonight...
Last week, I grilled eggplant and topped with pesto, then baked and it was delicious, but I made way too much, so I froze it (I was going out of town and knew it'd be a yucky mess by the time I got back if I just stuck it in the fridge) and tonight I thawed it out to see what I was working with. It was too smushy for my taste, so I skinned it and dropped it in my food processor (that thing is the best $12 I've ever spent). It made this really tasty concoction that I was tempted to make into some kind of panini but then I thought of pasta.

So I stuffed each shell with a little piece of mozzarella cheese and this eggplant pesto thing, then topped with a tomato sauce I made a couple days ago (nothing special) and baked to melt the cheese. Easy and delicious! Also very simple to make into a vegan dish -- the cheese made it more hearty and filling, but I think it'd be a very delicious cheeseless meal as well.