Aubergines seem to be my vegetable of the moment. Maybe it's the generous plumpness, the glossy purple-black skins. Or it could be the way that cooked well, they almost collapse into a velvety softness.
But I think it's the fact that they absorb other flavours so obligingly, whilst having just enough flavour of their own. I particularly like them with spices, and / or paired with a rich tomato sauce.