Very thinly slice an eggplant, preferably a thinly shaped eggplant (less seeds). Use a dry non-stick pancake grill pan (or fry pan) to grill the slices on both sides. (Thus the necessity for the slices to be very thin, sot he eggplant cooks through.) Prepare a kind of marinade: finely chopped garlic (2 cloves), finely chopped Italian parsley (1/4 cup); salt, pepper, hot pepper flakes and capers are optional; olive oil and balsamic vinegar to taste. Layer the eggplant and marinade in a covered dish. Can be eaten immediately of whenever, it is equally delicious.