Peel the eggplant. Slice it about 1/4 ". Cover with water and add salt to taste and some lemon juice (this will keep the eggplant from turning brown, you can use this trick on any fresh fruit to keep it looking fresh). Cook until translucent. Some slices will cook faster, remove from boiling water. When all cooked ( taste them, they shoud feel soft thru)  let cool down and add the following marinade: olive oil, balsamic vinegar, chopped garlic and fresh basil. Serve on toast.