Contributed by (Recipe adapted from “Italian Food Forever” at www.italianfoodforever.com)

Ingredients

2 firm Eggplants (about 4-5 inches in length)
2 Tbs Olive Oil
3/4 C ripe Cherry or Grape Tomatoes, halved
1 clove Garlic, Minced
1 Green Onions, finely chopped
1 Tbs chopped Capers
1 1/2 Tbs chopped, fresh Herb of choice
1 Tbs Balsamic Vinegar
Salt and Pepper to taste

Instructions

Slice the eggplants into 1/2 inch rounds. Heat up the grill and brush it lightly with a little olive oil. Lay the eggplant rounds on the grill, and brush the tops lightly with olive oil. Grill about 2 minutes on each side, or until they are soft and golden brown. Remove the cooked eggplant to a heat-proof serving platter, and continue cooking until they are all completely cooked.

Spread the cherry tomatoes, onions, garlic, parsley and capers over the eggplants. Mix the remaining oil with the balsamic vinegar, and sprinkle over the dish. Season with salt and pepper, and mix the mixture lightly, being careful not to break up the eggplant. Serve warm or at room temperature.

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