Instructions: Cut eggplant into 1/2-inch slices; lightly salt slices, put them into a colander and drain for 30 minutes. Dry the slices, removing any salt, then lightly oil them. Meanwhile, prepare the grill.

When the fire is ready, add eggplant slices and grill 3 to 5 minutes on one side.

While the first side is grilling, combine tomatoes, onion, garlic, parsley, basil, and pepper in a bowl; mix well. Turn over the eggplant slices on the grill, then top each with a spoonful of the tomato mixture.

Put the grill cover down, and cook an additional 3 to 5 minutes. Transfer the slices to a jellyroll pan. Add a few drops of vinegar to each slice, then run the slices under the broiler for 2 or 3 minutes to crisp the stuffing. Serve immediately.

NOTES : Farce means a stuffing, usually made of meat. In this case, the

"stuffing" is made with tomatoes, herbs, and spice, and is placed on top of the eggplant slice. Eggplant is cooked through when a thin wooden skewer goes through the flesh easily. Since this is a farce, the ingredients can be changed easily. For example, oregano can be substituted for the basil.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.