I found an incredible and incredibly easy recipe on line that will be very handy this summer. MARINATED EGGPLANT WITH CAPERS AND MINT!
Take three Japanese Eggplants (or more, depending on size) cut off ends then cut into 2 1/2 inch lengths. Halve each length long way through the middle, then slice each half into three or four wedges. The idea is to get a uniform size. I got three wedges out of the skinnier end and four out of the fatter end for each half. Place on baking sheet lined with parchment paper, coat wedges with olive oil and place skin side down on sheet. Sprinkle with Sea Salt and Black Pepper. Roast in oven at 390 degrees for 20 to 25 minutes. Edges should be toasting and wedges soft to the touch.
While they roast make the marinade. Start with 1/4 cup chopped mint leaves, add 3 Tablespoons good olive oil, 2 Tablespoons of good Balsamic Vinegar (I used Stonehouse), and 2 Heaping Tablespoons of small capers, rinsed. Stir well, let sit, then taste. I thought it needed some "sparkle" so added a Tablespoon or more of red wine vinegar, though you could also use lemon juice.
When eggplant wedges are done, put in a bowl and pour marinade over. Mix being careful not to mush the eggplant. Cover, marinate at room temp at least 20 minutes. Can be made a day before if refrigerated, but allow to come to room temp before serving.