Grilled Eggplant And Peppers With Fontinella Cheese - cooking recipe

Ingredients

4 medium-sized Japanese eggplants
1 large red bell pepper
1 large yellow bell pepper
1/2 c. extra-virgin olive oil
2 oz. balsamic vinegar (see Note)
salt and freshly ground black pepper to taste
2 oz. Fontinella cheese

Preparation

Cut eggplants in half lengthwise.
Cut peppers in quarters. Core and seed.
Combine oil and vinegar and salt and pepper to taste.
Marinate peppers and eggplant in oil mixture for 2 hours.