Cut the eggplant into slices 1/4 to 1/2 inch long or wide depending on your preference. Add 1 teaspoon salt, set aside 5 minutes, rinse with water and dry with paper towels.
Place all vegetables in a bowl and add the garlic, the herbs, salt, pepper and mix. Sprinkle olive oil and mix again. Pass one or two baking sheets with room all in one layer.
Transfer the vegetables to a baking pan.
Broil for 5 minutes approx. 2 to 3 inches from your heat coil. (10 cm)
Bake for 7 minutes approx. at 425°F. Remove from oven, Serve and sprinkle the left over tablespoon °F olive oil at serving time.
Chef Pachi
