Brush the eggplant with _ cup oil and grill until cooked through but not falling apart. While still warm, layer the eggplant in a bowl with the sliced onion and basil leaves. In a separate bowl, mix together the vinegar, garlic, salt, black pepper, hot pepper, and remaining 3/4 cup olive oil. Pour the marinade over the eggplant. Gently lift the eggplant layers to allow the marinade to permeate. Cover and refrigerate the eggplant for at least an hour. Pickled eggplant makes a great snack or vegetarian sandwich. It's delicious chilled or at room temperature and will keep for two weeks.