Eggplant, Tomato and Pepper Salad

Last Tuesday, before all the move craziness began, Kim and Kurt came over for dinner.  It had been a couple of months since we had spent any time together and we had a wonderful relaxing visit and we were anxious to catch up on each other's lives.

I had planned on Beer Butt Chicken and I had some redskin potatoes that I roasted on the grill but that left me wondering what to serve as a veggie side.  I could have opened up a can of corn.  That would have made Kurt and Frank happy but it just seemed kind of blah to me.  So I looked in the refrigerator and found an eggplant and red bell pepper.  I had some Compari tomatoes on the counter that needed to be used so I decided to make a salad.

Kim and I LOVED it.  Frank thought it was okay.  Kurt didn't even try it.  Perhaps I should have opened up the corn too.......

I had originally planned to share this recipe along with the wine I served for French Winophiles but then the craziness began.  I am sharing this with you now while sipping my coffee and gearing up for another day of packing and sorting.  Talk to you soon.

Eggplant, Tomato and Pepper Salad

1 eggplant, peeled and sliced

1 red bell pepper

4 tomatoes, quartered

2 cloves garlic, minced

1/4 c. extra virgin olive oil

1/4 c. balsamic vinegar

1 T. Parsley flakes

1/2 T. Basil, minced

Place eggplant slices and whole red pepper on a hot grill.  Grill the eggplant about 10 minutes per side until grill marks are pronounced and the eggplant is tender,  Remove to a plate to cool.  Grill the red pepper until charred on all sides.  Remove to a paper bag to cool.

When cool enough to handle cut the eggplant into large dice and place in a bowl with the tomatoes. Remove the charred skin from the pepper rinsing it under cold water and removing the stem and seeds, cut into large dice.

Place remaining ingredients into a jar and shake until well combined.  Pour over vegetables and toss to coat.  Let sit at room temperature for up to two hours before serving.  Print Recipe