You'll need:

1 large, ripe eggplant
1/2 cup of olive oil
1/4 cup of balsamic vinegar
a small splash of soy sauce
minced garlic (to your taste)
shredded fresh basil (to your taste)
1 tsp sugar
1/2 tsp salt
a small sprinkle of ginger powder
a whole ton of breath mints (you can't be a latin lover with garlic breath.  blech)

a cookie sheet lined with tin foil

Any other spice that seems like it would taste good (the more the better!).

DIRECTIONS:
1. Preheat your oven to 350C.
2. Wash your eggplant, and cut it into 1/8" slices. The thinner the better, because the more flavour it will absorb, and the faster it will cook.
3. In a bowl, mix together the balsamic vinegar, olive oil, soy sauce, sugar, salt, ginger powder, and other optional spices. Taste it to see if it's alright, i.e. it's not too sour.  
4. Stir in your garlic, and onions if you opted to put those in.
5. Taking an eggplant slice, put it into the sauce mixture and let it soak in for about 5 seconds. Flip it over, and let the other side soak up. Put that mofo on the tin foil lined cookie sheet, and repeat the process until all the eggplant is gone. Scoop the leftover garlic and onion mixture on top of the eggplants on the cookie sheet.
6. Cook in the oven until eggplant is mushy, about half an hour (it all depends on the thickness of the eggplant slices). Flip over, and cook for about 10 minutes. You are done.

Editor's note:

as Gerardo Mejia says,

 "So please don't judge a book by its cover
There's more to being a latin lover" 

Just like Rico Suavé, don't judge the eggplant by it's cover. It'll look like a pile of shit (literally) after you cook it, so be sure that you arrange it nicely, and put some purdy garnish on, like parsley.  And don't forget those breath mints after dinner.