Spicy Salmon and Eggplant

3 fresh Salmon steaks
1 eggplant
3 limes
2 lemons
1/8 cup olive oil
1 tsp. Greek or Italian seasoning
1/8 tsp. hot red pepper flakes
Fresh ground black pepper

Remove stem and end of eggplant and slice on a diagonal, 
cutting slices approximately 1/4-inch thick.  Place Salmon 
steaks and eggplant slices in a large, flat tupperware 
container.  Cut lemons and limes in half and remove juice.  
Pour juice into a seperate bowl.  Stir in olive oil, seasoning, 
pepper flakes and ground pepper.  Pour over steaks and 
eggplant.  Cover and marinate in refrigerator for 1 to 1-1/2 
hours.  Turn steaks over and rearrange eggplant for even 
marinading, once during process.  Place steaks on a hot grill 
and cook on both sides until done.  Add eggplant slices to 
grill when fish is half cooked.  Grill eggplant slices on both 
sides.  Remove.  Serve fish and vegetables with rice.  Serve 
hot.

Recipe by:
Judy Dinardo-Namak
Kendall Park, NJ