Slice eggplant crosswise into ½-inch slices and spread on a cooling rack. Sprinkle both sides liberally with table salt and set aside to drain for 30 minutes, turning occasionally.

Prepare a grill to medium-high; brush with oil.

Combine aioli, balsamic vinegar, and honey.

Rinse eggplant slices and pat dry, then brush both sides

with aioli mixture. Set aside for 15 minutes.

Grill eggplant, turning once, until browned and softened to your liking, 6 to 10 minutes. Arrange on a platter; combine roasted red pepper, feta, and oregano and divide among eggplant slices. Sprinkle with salt and pepper and serve, hot or at room temperature.

Makes 8 to 10 pieces.

Note: To turn this into an elegant appetizer or salad course, slice and use baby eggplants; pass as an hors d’oeuvre. Reduce grilling time.