My favorite eggplant recipe for summer is to simply marinate ¾ inch slices in olive oil, lemon juice, fresh chopped garlic and marjoram or oregano, plus salt and pepper to taste. Let sit for at least one hour. Grill over medium low fire until soft and slightly browned, turning occasionally. Coarsely chop grilled eggplant, and toss with fresh, ripe, chopped tomatoes and fresh chopped basil. Add some crushed garlic, drizzle with olive oil, and serve over pasta. Eggplant heaven!