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.