Sprinkle the apples with 6 tablespoons of the sugar and cook for 3 to 5 minutes.

Sprinkle the bottom with 2 tablespoons of the sugar.

Sprinkle the eggplant slices with about one-and-a-half tablespoons of coarse salt and let stand for 30 minutes.

Arrange the pineapple in a single layer on 1 sheet and sprinkle with 3 tablespoons of sugar.

Arrange the mango on the other sheet and sprinkle with 2 tablespoons of sugar.

Place peaches in a medium bowl, sprinkle with 3 tablespoons of sugar and stir gently.

Sprinkle the eggplants with 2 tablespoons of salt and let sit for 1 hour, then dry with a paper towel.

Add apples, and sprinkle with 3 tablespoons sugar and 1/2 teaspoon vanilla.

Sprinkle them with 3 tablespoons of the sugar and the brandy.

Brush with butter and sprinkle with about 3 tablespoons of the ground pecan mixture.