GRILLED EGGPLANT WITH FILIPINO SALSA

1 teaspoon olive oil

½ cup diced onion

½ cup diced tomatoes

½ cup chopped green onions

1 to 2 teaspoon fish sauce

Olive oil spray

3 to 4 small Japanese eggplants cut lengthwise into ¼ inch slices

Salt and freshly ground pepper to taste

1. Heat oil in a large nonstick skillet.
2. Add the onion, tomatoes, and green onions to the skillet.  Cook until slightly soft.
3. Sprinkle with ½ teaspoon of fish sauce; set aside
4. Prepare the charcoal grill; spray the rack with olive oil.
5. Grill the eggplant on both sides until soft, about 3 minutes.
6. Remove from heat; sprinkle both sides with remaining fish sauce.
7. Serve hot as a vegetable side dish or at room temperature as an appetizer.