12 Nicoise olives
extra-virgin olive oil
1 tablespoon Oregano, dried
3 eggplants, medium
2 tablespoons parsley, fresh
black pepper, freshly ground
1. Trim ends of eggplants and cut into 1/4 inch slices. Sprinkle with salt and set aside for about 30 minutes.
2. Rinse and dry eggplants and brush with oil. Grill or broil, turning once, until dark golden brown on both sides.
3. Arrange eggplant attractively on a platter. Just before serving, sprinkle with vinegar, olives, parsley, oregano, and salt and pepper. May be served warm or hot.