1 round sm. firm purple eggplant or 4 to 5 Japanese eggplants
1 lg. red bell pepper (in season mid-spring to late fall)
1/2 tsp. granulated garlic
2 tbsp. minced sweet basil

With sharp knife, cut eggplant into very thin sheets. Cut into 2 inch strips lengthwise, if using round eggplant. Seed and cut red pepper into quarters. Prepare baking sheet by lightly spraying with Pam (or use non-stick cookware). Place eggplant and peppers close together on baking sheet and sprinkle with spices. Place in broiler fairly close to flame. Broil until browned and tender. Eggplant will become moist as broiled. This also is good cooked on a barbecue grill. Serves 4 to 5 as side dish or appetizer.