Marinated Eggplant

1 eggplant, sliced and sprinkled with salt
Balsamic vinegar
1 pint of grape tomatoes, cut in quarters
12 to 16 kalamata olives, sliced
3 Tablespoons capote capers
1 large or 2 small cloves of garlic, grated or minced
2 to 3 lemons juiced

Let the sliced and salted eggplant sit in a bowl on the counter for an hour or more. When you see a small puddle of brownish liquid start to accumulate under it, take each slice and sqeeze them real hard between two thick paper towels to get rid of any liquid that is in it.
Pre-heat your oven at 350 degrees fahrenheit.
Spray a baking sheet with alcohol-free cooking spray (crisco and mazola make some) place the eggplant on the sheet in a single layer, drizzel a few drops of balsamic vinegar on each slice. Bake it for about 30 minutes, then pull it back out and flip them over and bake for about 15 minutes longer.
Meanwhile, cut your grape tomatoes in quarters, and toss them with the lemon juice, garlic, capers and olives.
Let it marinate until the eggplant is done, then layer it in a dish with the cooked eggplant slices and cover with plastic wrap.
Put in the refridgerator and let everything marinate together for at least an hour, but is best if you let it marinate over night.
You can eat it as it is or use it in sandwiches.

Hint: Rachel Ray uses the tomato and olive mixture on fish. Marinating eggplant in it was my idea.