Peel an eggplant and cut it into six slices each
half an inch thick. Put them into a dish and season with salt and pepper
and pour over them one tablespoon of sweet oil. Mix well and arrange the
slices of the eggplant on a broiler and broil on each side for five
minutes, then place on a dish which has been heated and pour over a gill
of maitre d’hotel sauce, and serve.