If using wooden skewers, begin by soaking them in water for at least 20 minutes.

Slice the ends off the eggplant. Cut into rounds, approximately one inch thick.

Lay the eggplant slices on a baking sheet and sprinkle finely ground salt on both sides. let them rest for 10-15 minutes.

While the eggplant is resting, peel the onion and slice.

Cut onion slices into square-like chunks. The way I make them, 3-4 pieces go on each skewer. You can put as many onion pieces on each skewer depending on what you prefer.

Cut the cherry tomatoes in half.

Strain the liquid and set the green olives in a bowl and set aside.

Heat about 1/2 cup olive oil on the stove.

Add basil to a small heat safe bowl.

Once oil is hot, carefully pour the oil over the chopped basil.

Dab both sides of the eggplant slices dry with a paper towel or clean tea towel.

Set them on a dry cutting surface and cut into one inch squares, or as close to a square as possible since this is a round vegetable.

Begin to assemble your skewers, layering them however you like. I loaded one piece of eggplant, onion and tomato on each skewer for the most part. Change it up if you'll have guests who dislike one of the ingredients.

Lightly brush the olive oil on each of the skewers. I like to do this before they are cooked but don't grill them directly over the heat to avoid flare ups.

Grill for 2-3 minutes on each side or until the eggplant is tender. This time will vary depending on the temperature of your grill.

After they are done to your liking, lightly brush on a little more olive oil.

Add one olive to each skewer.

Serve immediately.

Enjoy!