First salting, and then grilling instead of frying, keeps the eggplant from absorbing too much oil and reduces the total fat.
Serve with sliced smoked mozzarella cheese (available from specialty cheese shops) and Italian bread toasted and topped with roasted garlic.
I added a leek and yellow capsicum, and used canned tomatoes rather than fresh. Very tasty, will be making this again - 28 Nov 2012