1/2-2/3 c. chopped fresh basil leaves
4-5 tbsp. olive oil
2 cloves garlic, crushed
1 tsp. salt
1 tsp. freshly ground black pepper
1 lg. eggplant, about 1 1/2 lb. each
4 sm. fresh ripe tomatoes (1 lb.)
Fresh basil sprigs, optional
Foil for wrapping

Note: You can substitute zucchini for the eggplant using large zucchini and making about 4 or 5.

In small bowl, mix basil, oil, garlic, salt and pepper. Cut each eggplant into about 10 thin lengthwise slices, starting at bottom and leaving top intact.

Place each eggplant on doubled 14 x 12 inch sheet of foil. Brush slices on both sides with basil-oil mixture. Separating eggplant slices to make a fan inserted 2 or 3 slices between each. Cover each eggplant with second double sheet of foil, crimp top and bottom edges to seal tightly.

When coals are ready, place foil packets on grill, cook with grill covered about 30 minutes until eggplant is tender.

To serve: Remove tops of packets carefully. Drizzle eggplants with additional oil and chopped basil, is desired and fresh basil sprigs.