Categories: appetizers, not tried

Ingredients

• 4 red bell peppers - about 1 1/2 lbs
• 2 large (or 4 small) eggplant - 2-3 lbs
• 2-3 fresh garlic cloves
• 1/4 cup olive oil
• 2 large red-ripe tomatoes
• 3-4 Tbsp chopped fresh basil leaves
• 1 small red onion
• 1/2 cup shredded mozzarella cheese
• 2-4 Tbsp balsamic or red wine vinegar
• 1-2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2-1 tsp chipotle pepper

Directions

1. Start the grill—higher heat for peppers, low, even heat for eggplants.

2. Wash peppers and eggplant.

3. Core peppers, remove seeds and membrane, and cut into 4-6 large pieces.

4. Peel eggplant, cut off 1" slice from top and bottom, then slice into 1" thick circles.

5. Place pepper and eggplant pieces on baking sheet.

6. Peel and crush up garlic cloves, mixing them with olive oil.

7. Drizzle or brush the oil onto both sides of the eggplant and the non-skin sides of the peppers.

8. Grill the peppers for 3-5 minutes per side, allowing skin to blacken and blister. Do the same for eggplant, making sure they are fully cooked and not mushy. Remove from grill and let cool.

9. Dice tomato, chop basil, and peel and mince red onion.

10. Place in large bowl with mozzarella cheese, drizzle with balsamic vinegar, add 1 tsp salt, black pepper and chipotle pepper.

11. Cut up the eggplant into small pieces or mash, and add to the bowl.

12. Peel skins off the peppers using paring knife / cool water.

13. Mince peppers, add to the bowl, toss, taste and adjust seasoning as necessary. (Sometimes a bit more olive oil or vinegar and extra salt are nice.)

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