Mixed Sausage and Eggplant Grill

This mixed grill requires last-minute cooking, but the eggplant may be sliced and seasoned up to 1 hour in advanced.

2 to 3 eggplants

4 Tbsp olive oil

1/4 tsp salt

1 tsp freshly ground pepper

1 Tbsp fresh thyme leaves

18 to 24 sausages, such as mild Italian, chicken and apple, bratwurst, etc.

Slice eggplants crosswise into 1/2-inch thick rounds (you should have about 18 slices). Brush slices with oil and place in a bowl or shallow baking dish. Toss them with salt, pepper and thyme. This may be done 1 hour in advance.

Build a charcoal or wood fire in a barbecue. When it is medium hot, place the eggplant on the grill and cook 5 to 7 minutes, until golden brown crusts forms. Turn or cook 3 or 4 minutes, until crusty on the outside and soft and cooked through on the inside. Set aside.

Grill sausage until the juices run clear, turning often, about 10 minutes.

Arrange sausages and eggplant on a platter.

Serves 6 to 8.