1 cup fresh herbs such as thyme, parsley, oregano, basil (go easy as it can overwhelm the more delicate herbs), chives. A combo of 3-4 is good but less is okay too.
1 Tablespoon capers
1 shallot (optional)
1 small clove garlic
Zest of 1 lemon
1/2 - 3/4 cup EVOO (I liked a little less)
pinch of salt
lemon juice or wine vinegar to taste (I did 1 Tablespoon of each)
Puree. Adjust for taste.
4-5 Japanese (or 2-3 American) eggplant, sliced about 1/2 - 3/4" thick.
Thickly slice eggplant and spray with olive oil on both sides and salt. Grill slowly. You want them soft and hot in the middle with nice grill marks. Pour sauce over hot eggplant and serve.