Its a straightforward process to cook the eggplant on a burner. Just turn every now and then until the skin is burnt and the insides are soft. I don't puncture the skin to keep juices from dripping and making a mess.
Once the eggplant is cooked and cooled, remove the skin. Often you will see instructions to run the eggplant under water to make the process easier, but I like to save the juices, and just pull the skin off. Make sure to get all the flesh near the skin, as that is the most flavorful part.
Once you have prepared the eggplant, you are guaranteed a tasty dish. I prepare it as I do most Indian dishes - start by frying some cumin and mustard seeds in oil (this part is optional, but recommended), followed by onions, which are softened with garlic, chilis, and curry leaves to taste. I use fewer spices than I would for a curry dish, and usually only add tumeric, corriander, cumin, and salt, followed by tomatoes, and finally the eggplant. When the heat is turned off, I add cilantro if I have it.
For this meal I also prepared a simple raw salad of diced cucumber, red bell pepper, red onion, and cilantro.