silenus speaks the truth. If you have access to Asian ingredients, they are a very good source for eggplant recipes without any tomatoes.
My favorite is a stewed eggplant. Make a dashi stock (cook bonito flakes in some water if you don’t have instant dashi), add sliced eggplants, soy sauce, mirin, sake, and a little sugar. Cook for 30-40 minutes on low heat. Top with bonito flakes before serving. Goes very well with rice and it can be a whole meal if you add some ground beef or pork first.
Or you can cut the eggplant in half, slather with some miso and bake.
If Asian ingredients are too hard to find though, there’s a recipe in the “Two Dudes One Pan” cookbook that has a simple pan roasted eggplant dish that doesn’t call for tomatoes. Basically cut the eggplants in half, pan-fry until browned on both sides. In another pan, add sliced shallots, garlic, capers, lemon juice, balsamic vinegar, basil, parsley, and a little sugar. Then use butter to bind together the sauce. Pour over eggplants and you’re done.