Eggplant with Balsamic Vinegar and Thyme

Trim off the top of the eggplant. Peel and cut into ½-inch strips. Boil a pot of water and cook eggplant for 5 minutes or until soft. Drain. Heat olive oil in a skillet, sauté eggplant for 1 minute. Add balsamic vinegar, green onions, thyme and salt to taste. Continue to cook until the vinegar evaporates and all ingredients are mixed, about 1 minute.