Italian Marinated Eggplant - cooking recipe

Ingredients

2 large eggplants, peeled and cut into 3/4 inch dice (3 1/2 to 4 pounds)
2 tablespoons coarse salt
3/4 cup olive oil
4 minced garlic cloves
2 tablespoons of fresh mint, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1/2 teaspoon pepper

Preparation

Place eggplant in a colander and sprinkle with salt. Place a plate with a weight on top ( like two 1 -pound cans ) and leave to drain for 1 hour. Pat eggplant dry with paper towels.
Preheat broiler. Brush a baking sheet with 1 tablespoon olive oil. Place half the eggplant on baking sheet and toss to coat with. Broil 3 inches from heat for 2 minutes.
Turn eggplant and broil 2 to 3 minutes more, until it begins to turn golden brown. Remove eggplant to a large platter. Repeat with another tablespoon olive oil and remaining eggplant.
Add garlic, mint, basil, parsley and pepper to eggplant. Toss to mix. Add remaining olive oil , toss again.
You can cover the bowl with plastic wrap, or ( to save space, like I did before 12 hungry people came over and we has one titchy fridge ) don't use the bowl in the step above and just use a ziploc bag for tossing and storing.
Marinate in fridge for a whole day. Serve at room temperature.