Cut the end off of the medium eggplant. Quarter it by cutting it in half lengthwise, and then doing the same to each half. Cut the quarters into 1/3 inch slices. Coat them well in olive oil, salt lightly, and arrange on a cookie sheet or pan.

2. Place eggplant into the broiler, pretty close to the flame, and brown pieces on both sides.

Can also broil tomato, cut onion and pepper a

By Feona on Saturday, October 5, 2002 - 12:37 pm:

Directions for Broiling Vegetables

Prepare and trim the vegetables to be broiled, then halve them or cut them into thick slices. Brush them lightly with olive oil and broil under a hot, preheated broiler, turning them at least once, until tender all the way through and slightly charred on all sides.