Eggplant is a good GAPS/SCD food if it is tolerated. It is high in fiber and very versatile. I make a side dish out of it by cooking it with tomatoes, onions and peppers. As a fusion food, it can be spiced up to go with about any main entree. For Italian flavor add the Italian herbs such as oregano and basil and of course a lot of garlic. For Mexican meat add cumin, garlic, hot peppers and paprika. And if you want to make it taste Asian try adding a touch of honey, some toasted sesame oil and fresh parsley.
Eggplant can be added to soups. Cube up the eggplant, add ground meat, onions, tomatoes, peppers, carrots, and stew it. Add your favorite seasonings.
One of our favorites is eggplant mini- pizzas. You cut eggplant rounds brush with olive oil and top with your favorite toppings. Bake.
Also you can cut eggplant into lasagna noodles and make it up like a regular lasagna. It helps to fry the eggplant in a bit of olive oil before placing it into your baking dish. Layer it with ground meat, sauce and cheese.
I usually soak the eggplant in salt water for about and hour before cooking it. The soaking releases the bitter enzyme that resides in the fruit. After soaking I rinse and then allow to drain for a couple of minutes.
If Eggplant is not part of your regular food regiment, and if you can tolerate it, consider including it to your GAPS list. There are all kinds of eggplant recipes on the internet, many of them are gaps friendly and others easily converted to GAPS.