Grilled carmelized eggplant

This serves 2, but I could probably eat the whole thing myself.

1 large eggplant
2 T honey
2 T olive oil
2 T balsamic vinegar
2 cloves of garlic, minced or grated
Salt and pepper to taste

Cut the stem end off the eggplant. Peel stripes of skin off the long way, so that the eggplant has alternating stripes of purple skin and green flesh. Then lay it on a cutting board and cut it into half-inch slices.

Combine the oil, vinegar, honey, and garlic in a large zip-lock bag and marinate the eggplant for 10 or 15 minutes.

Grill the slices on an oiled, medium-hot grill until they are soft and brown. You can brush additional marinade on while the slices are cooking, but it will cause flame-ups.

Season with salt and pepper.