Grilled Eggplant with Tomato Farce

1 large eggplant
salt,  to taste
1 tablespoon olive oil
1 14 1/2 ounce can stewed tomatoes -- drained
1 medium onion,  finely chopped
1 clove garlic, minced
2 tablespoons parsley,  finely chopped
2 tablespoons basil, fresh,  finely chopped
black pepper, freshly ground
balsamic vinegar,  to taste

Cut eggplant into 1/2-inch slices; lightly salt slices, put them into a colander and drain for 30 minutes. Dry the slices, removing any salt, then lightly oil them. Meanwhile, prepare the grill.

When the fire is ready, add eggplant slices and grill 3 to 5 minutes on one side.

While the first side is grilling, combine tomatoes, onion, garlic, parsley, basil, and pepper in a bowl; mix well. Turn over the eggplant slices on the grill, then top each with a spoonful of the tomato mixture.

Put the grill cover down, and cook an additional 3 to 5 minutes. Transfer the slices to a jellyroll pan. Add a few drops of vinegar to each slice, then run the slices under the broiler for 2 or 3 minutes to crisp the stuffing. Serve immediately.

Notes : Farce means a stuffing, usually made of meat. In this case, the "stuffing" is made with tomatoes, herbs, and spice, and is placed on top of the eggplant slice. Eggplant is cooked through when a thin wooden skewer goes through the flesh easily. Since this is a farce, the ingredients can be changed easily. For example, oregano can be substituted for the basil.

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