Hopvine's Marinated Roasted Eggplant (Aubergine)

Remove the peel of the eggplant. (If using Japanese eggplant, it's not necessary to remove the peel.).

Slice the peeled eggplant thinly, about 1/8 inch thick, then make into smaller pieces (about 1"x2" strips).

Combine remaining ingredients in a plastic airtight container.

Add the eggplant pieces, cover, and shake well to coat.

Chill in refrigerator for at least 1 hour.

Preheat oven to 400 degrees F.

Place eggplant pieces on a non-stick baking sheet and roast for 7 minutes, then carefully turn them and roast another 7 minutes until tender.

Keep the eggplant pieces refrigerated in an airtight container until you use them; they'll keep for up to 3 or 4 days.

You can use the eggplant in various ways: put them in sandwiches, or (as I do) put the marinated eggplant pieces on your pizza along with the other veggies!

Note: this marinade is also good for other roasted vegetables like asparagus; you can also grill the eggplant slices instead of roasting and use them as an appetizer (I use my Foreman grill), to make appetizers with them I usually use unpeeled Asian eggplant instead of the regular kind and slice them diagonally about 1/4-inch thick before grilling.