There are a couple of dishes using chopped eggplant that I would eat every week if eggplant and the other nightshades these recipes contain did not exacerbate arthritis. So I hadn't made Stir-Fried Roasted Eggplant in 6 months when I bought a pristine 3# purple eggplant at a farmstand last week.
This was a monster, as eggplants go, yet I wound up with only a quart of the finished dish, that also contained an onion and a bell pepper, both fist-sized, a cup of chopped tomato, and 3 oz. of tomato paste. So I finally did the math, and realized that as in making caramelized onion, a pound of eggplant yields but a cup when thoroughly cooked. Chances are that holds true for squash and many other vegetables but I noticed this time because the dish is so delish. Now I know to buy a whole grocery bag's worth of them next time.