We're doing salads, brie, garlic, and french freedom bread tonight, but I think I'm also going to try a trick someone told me in cooking the eggplant that's been awaiting a date with the flame.
Just ten coals or so in the Weber kettle, sliced-up eggplant drizzled in olive oil and pepper (maybe some blackened seasoning), and slow cook over low heat for thirty minutes.
I'll also toss on some eggplant I've soaked briefly in balsamic and olive oil with the pepper and blackened seasoning.
I've got a lot of stuffed jalapenos sitting in the freezer, too. Might as well finish those off as well before they freeze solid.