aubergine pancakes and.....?

I know you're not veggie (neither am I for that matter) but I had a fantastic Australian Woman's Weekly recipe for spinach pancakes which you could adapt for aubergine ones - toast 2 tblsps pinenuts in a frying pan, allow to cool and then mix in 250g ricotta cheese (philadelphia will do at a pinch) and 2 tblsps grated parmesan. Season to taste. Put this mixture into the (warm) pancakes, fold in four and top with HM tomato sauce (fry half an onion, one crushed clove of garlic, a grated carrot until soft but not brown; turn up the heat, add one can of chopped tomatoes (value ones are fine), a sprinkling of mixed herbs, pepper and salt and a dessertspoon of sugar; bring to the boil and simmer until everything is soft, then whizz through a blender or food processor). This is yummy, and would go very well with the aubergines, I would have thought.