large eggplant, skinned, sliced into 1/4" lengthwise slices
1 c.
balsamic vinegar
1/2 c.
sugar
1/2 c.
chopped-together parsley and chives
1 Tbsp.
salt
1 tsp.
ground black pepper
1/2 c.
light olive oil
Procedure: Combine all of the ingredients and pour over the eggplant. Marinate overnight (at least four hours).
Cook on a pre-heated grill over medium heat for about five minutes each side. The eggplant will get dark brown and lightly crisp on the outside, and soft in the center.
