Marinated Grilled Eggplant
(From Vegetarian Times  Cooks Mediterranean)

2 tablespoons extra-virgin live oil, plus more as desired
1 large eggplant, sliced lengthwise into 1/4 to 1/2 inch slices
1/3 cup lightly packed fresh basil leaves, cut into a chiffonade
3 garlic cloves, minced
Pinch of crushed red pepper flakes
salt to taste

Lightly oil a stovetop grill or other grill and preheat to medium-high. Grill the eggplant slices until they are soft and cooked through, 5 minutes per side.

Transfer the slices to a shallow bowl. Brush the slices with olive oil and sprinkle them with the basil, garlic, red pepper flakes, and salt. Serve the eggplant immediately, with pasta, in sandwiches, or as part of an antipasto tray. You can also let it marinate for up to 1 week in the refrigerator.