I usually recommend to avoid small fruited varieties, as 9 out of 10 people will consistently pick them too late. If seeds are not still very soft and white (and smallish), it's too late, but they do get a somewhat stronger flavour. Certain types of dishes really need that soft young fruit, but not all dishes, in the slow long cooked ones the older fruit will lead to a more thick creamy texture.
Kamo is a variety that has been good in both flavour and production, Madonna F1 has been a great hybrid with very good flesh consistency in all conditions (which is one of the bigger problems of eggplant, fruit getting tough if soil too dry for a bit or other stress factors). Kurume has impressed me with fruit quality also. These last two have not been all that productive for me, but your conditions are very different so it's hard to predict which will do well for you. My current favourite for a combination of traits but not really excelling in any (except earliness) is Xi'an Green.
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