Spicy Salmon and Eggplant

3 fresh salmon steaks
1 eggplant
3 limes
2 lemons
1/8 cup olive oil
1 tsp. Greek or Italian seasoning
1/8 tsp. hot red pepper flakes
Fresh ground black pepper

Remove stem and end of eggplant and slice on a diagonal,
cutting slices approximately 1/4-inch thick.  Place salmon
steaks and eggplant slices in a large, flat tupperware
container.  Cut lemons and limes in half and remove juice. 
Pour juice into a seperate bowl.  Stir in olive oil, seasoning,
pepper flakes and ground pepper.  Pour over steaks and
eggplant.  Cover and marinate in refrigerator for 1 to 1-1/2
hours.  Turn steaks over and rearrange eggplant for even
marinading, once during process.  Place steaks on a hot grill
and cook on both sides until done.  Add eggplant slices to
grill when fish is half cooked.  Grill eggplant slices on both
sides.  Remove.  Serve fish and vegetables with rice.  Serve
hot.