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[quote=Anonymous]Eggplant.  Slice it on the diagonal into big burger-thick slices.  Put on a plate covered with paper towels, salt generously, and cover with more paper towels.  In a little while, flip them, salt again, and cover again.  (This gets the bitterness out along with some of the moisture.)

Oil them, grill them, and baste with some kind of sauce (google's your friend here).  They're boring plain, but take on any kind of sauce or flavor like nobody's business.

Also, polenta.  You want to start this 6 hours or so beforehand to give it time to set.  Make the polenta according to the package instructions (basically mixing into a certain ratio of boiling water, returning to boiling, then turning down to a low glop and stirring occasionally for 20 minutes).  While it's glopping, chop up a bunch of basil (or other favorite herb).  Grate some parmesan or romano.  When the polenta's done, stir in the basil and cheese, and pour into a flat square or rectangular pan to a depth of 3/4 to 1 inch or so.  Cover with wrap and chill--it will set up firm.   When it's firm, cut it into squares, and grill the squares on a well-oiled grill.  You can serve them plain as a side like cornbread, use them in place of buns for sandwiches, or use them as a base for any kind of topping or sauce, like a salsa cruda or the like.

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