Grilled Eggplant

Ingredients:

• ½ yellow bell pepper
• ¼ cup chicken broth
• 4 tsp. extra virgin olive oil
• 1 Tblsp. balsamic vinegar
• 2 tsp. minced garlic
• salt & pepper, to taste
• 1 medium eggplant
• 1 large round tomato
• ½ cup goat cheese
• 1/4 cup chopped fresh basil leaves

Directions:

Preheat outdoor grill or indoor grill pan over medium heat.

Puree the bell pepper, chicken broth, olive oil, balsamic vinegar and garlic with salt and pepper in a food processor or blender.

Peel the eggplant and slice into ½ inch rounds. Slice the tomato in ½ inch rounds. Brush both sides of each eggplant and tomato slice with the pureed mixture. Grill the eggplant slices for 4 minutes on each side and the tomato slices for 2 minutes on each side.

Arrange the eggplant and tomato slices on a serving platter and top with crumbled goat cheese and basil leaves.