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.