Ingredients

• 2 TBS of Olive Oil
• 1 Large Eggplant
• Dash of Thyme
• Dash of Salt & Pepper
• 1 TB Balsamic Vinegar

Directions

1. Cut the eggplant in 1/4 inch thick slices.
2. In glass Pyrex, add the olive oil, balsamic vinegar, thyme, salt & pepper.
3. Add the eggplant slices to the marinade, turn over and let it soak in the juices.
4. Turn the grill on medium heat, and place the eggplant on the grill.
5. Grill for 3 to 4 minutes a side.
6. Serve hot.