Ingredients
1 large eggplant
cooking spray
2 cloves of garlic chopped
1 small jar of roated red
peppers
1/4 teaspoon of dried oregano
4 tablespoons of extra virgin
olive oil
1 and a 1/2 tablespoons
Balsamic Vinegar
salt& pepper to taste
1/4 cup chopped fresh basil
Preparation
Peel eggplant. Slice (short way) about a quarter inch thick. Lightly spray eggplant with cooking spray. Place eggplant on hot grill and flip when eggplant becomes a golden brown on one side. Transfer to plate and let cool for 5-10 minutes. While cooling take out and drain roasted red peppers peppers. Thinly slice peppers. Slice cooled eggplant about 1/2 inch wide across grill marks. Place eggplant, peppers and chopped garlic in container. pour in olive oil and stir lightly. sprinkle oregano and salt and pepper. drizzle balsamic vinegar over mixture and stir again. Cover container and refrigerate at least two hours or up to 1 day ahead. take out of refrigerator at least 1 hour ahead of time so that veggies are served at room temperature. Just before serving transfer mixture to a platter add in chopped fresh basil.
