>Salting draws out the excess moisture. The eggplant slices are then rinsed off and patted dry.

This method for drawing out moisture also works really well with
zucchini. I like to shred zucchini, put it in a colander add enough
salt to draw out the moisture (not too much as you don't rinse it).
after a half hour or so, I press it to extract additional liquid, saute
some chopped onion in olive oil, then add the zucchini and saute until
the tips of the shredded zucchini just begin to turn brown and most of
the moisture is gone.
This makes a great quick side green veggie that has a great texture
and intense zucchini flavor.

Kev