Adapting a "Ginger and Honey Marinade" recipe from Modern Spice by Monica Bhide, I think I did okay, because everyone gobbled up every last bit of the eggplant.
Ginger and Agave Marinade
1 tbs grated peeled fresh ginger
1/4 cup Raw Agave Nectar
1 tsp red chile flakes
1/2 cup no sodium veg stock
1/2 tsp grated lime zest
1 tbsp low sodium tamari
Sauteed Onions and fresh chopped basil for garnish
I combined the first 6 ingredients in a bowl and then poured over my 1/4 inch sliced eggplant. Then I put it oven at 400 and baked it until it looked all nice and cooked. I think it was not more than 15 minutes. Oh, and you will need 2-3 medium size eggplants for this :)
Vineet was out in the garden when he saw me taking photos of dinner...