Title: Bistecche dei poveri/poor man's steaks
 Categories: Italian
      Yield: 6 Servings
 
      3 md Eggplants (about 2 pounds)
           Salt
    1/2 c  Olive oil
      2 ts Oregano
      2 tb Coarsely chopped fresh mint
 
  "In Sicily bistecche like these are served as an antipasto, a
  contorno, or, when a charcoal fire is going, as one of many dishes in
  a mixed grill."
  
  Start your outdoor grill Cut the eggplants into lengthwise slices
  about 1/4 inch thick.(Throw away the outermost, curved slice, which
  is mostly skin. Salt eggplant and let stand. While the eggplants are
  standing, mix the olive oil with the oregano and chopped mint leaves.
  
  When the fire is ready, take as many slices as will fit on your grill,
  brush them on one side only with the flavored oil, and put them on to
  brown oiled-side down. While they are grilling, brush their top sides
  with more oil.  When done on both sides, remove to a serving platter,
  brushing with just a bit more oil, and keep warm until all the slices
  are cooked. Serve hot.  For 6
  
  From: Carnevale Italiano, The Romagnolis' Meatless Cookbook Shared