Braised eggplant and bacon is one of my favorite menu from my childhood. Braised eggplant is an easy standard Japanese menu, but my grandma made it with bacon. Soft eggplant which absorbed the flavor of bacon, dashi, and soy sauce is so delicious and satisfying.
Eggplant is the best in fall, but this is also great during summer, because it can be served either hot, room temperature, or cold. It keeps in a refrigerator for a couple of days.
I used Chinese eggplant, which is long and light purple, but you can also use regular, Italian, Indian, Holland, and Japanese varieties. Just avoid the huge American eggplant, because you want to have skin attached to every single section you cut.
If you are a vegetarian, use abraage or julienned ginger root instead of bacon.