---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Salads
       Yield: 6 servings
       2 lb Firm Japanese eggplant
            Olive oil
            Salt and pepper
            Balsamic vinegar
       3    Garlic cloves, plump
            - thinly sliced
       1 c  Basil leaves (about)
            - torn into small pieces
   This is a dish whose flavors improve with time, so
   make it when you have your grill going anyway. Grill
   the eggplant when the coals are dying, assemble the
   recipe, and it will be ready for a meal the next day.
   WIPE EGGPLANTS AND SLICE lengthwise or diagonally into
   pieces a little less than 1/2-inch thick. Discard the
   end pieces that are mostly skin. Brush each piece on
   both sides with oil and grill over the coals. (You can
   also fry the eggplant slices instead of grilling them,
   or even broil them, if you prefer.) To make crisscross
   grill marks, turn each slice just once at a 45-degree
   angle. Cook on both sides until eggplant is nicely
   colored and tender. As you work, make a layer of
   cooked eggplant in a non-corrosive dish. Season with
   salt and freshly ground pepper, scatter garlic and
   basil leaves on top and splash a little vinegar over
   all. Add the next layer of eggplant and continue until
   everything is used. The warmth from the eggplant will
   bring out the flavors of the garlic and the basil. It
   will smell wonderful. Cover the dish and refrigerate
   for several hours or overnight. Bring to room
   temperature before serving. ---