I like eggplant but Mr. Kitchentales doesn't so cook with it when I'm on my own. The other day I saw where most of the bitterness has been hybrided out of eggplant so it's not so necessary to salt it and let it stand 30 minutes before cooking. But I think this step also pulls some of the moisture from the flesh so it's not so watery when cooked. So I say do what you want, and if it's runny, then next time try the other way.

Here are some of my recipes.

Eggplant and Sausage Sauce for Penne
1 large eggplant
1 heaping teaspoon of salt
12 ounces Italian sausage (bulk or 3 medium links)
1/2 medium onion, chopped
1 clove garlic, minced
1 large jar (28 ounces) premium spaghetti sauce
Salt and freshly ground black pepper, to taste

Trim ends off eggplant and cut the skin from the sides in strips. Cut the eggplant flesh into 1/2 inch cubes. Toss with the salt in a colander and place over the sink to drain for 30 minutes. Before using, rinse well under running water to remove salt.

Meanwhile, cut or break the sausage into chunks and fry over medium high heat in a large skillet until browned and cooked through. Drain off grease and pat sausage in pan dry with a paper towel. Add rinsed eggplant and onion and continue frying until eggplant is quite soft and beginning to stick to the pan Add garlic and fry for another minute. Add spaghetti sauce and reduce temperature to medium low. Simmer for 5 minutes to blend flavors. Serve over penne rigate or other tubular pasta.

Chinese Eggplant with Garlic Sauce

4 to 6 Chinese or Japanese eggplants
1 teaspoon chopped fresh ginger (buy it in tubes in produce section)
1 tablespoon chopped fresh garlic (4 to 6 cloves)
1 tablespoon hot bean paste - no added oil
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt
1/2 cup soup stock or water
1 tablespoon chopped green onion

Cut eggplant into finger-sized pieces. Saute with some water in a non-stick pan or wok until soft. Remove from pan. On low heat, cook garlic, ginger, and hot bean paste for 1 minute. Add salt, sugar, soy sauce, and stock/water. Return eggplant to the pan and cook for about 5 minutes until garlic is soft and a sauce forms. If too thin, thicken with corn starch mixed with 2 tablespoons water.