Boy, do I ever agree! Eggplant is the silkiest, most luscious of the veggies. For sensuality, no other vegetable can compete: only avocados, mangoes, VERY ripe Haitian papayas and peaches, IMHO, are as deserving of an NC-17 rating. Grilled eggplant slices, served with just salt, pepper and a drizzle of olive oil, are the height of deliciousness. (Add tomatoes, and you've moved into the realms of fantasy!)
That said, I just had an eggplant & roast garlic soup that I'd love to duplicate. It seemed to be based on a puree of roast garlic & eggplant, with scallions, red pepper, very soft-cooked chickpeas and chunks of eggplant. I think I could copy it, only I am not sure how you start out the stock for the soup. Any suggestions?